Quinoa, Black Bean and Corn Superfood Salad
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Cook time: 
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Serves: 4 servings
A delicious and nutritious salad that's perfect for a light lunch and add chicken or shrimp for a more protein packed version.
  • ½ cup dry quinoa
  • ⅓ cup red onion, chopped
  • 1 orange, peeled and segments chopped
  • 1 avocado, chopped
  • 1 cup canned black beans, rinsed and drained
  • 1 cup fresh or frozen (thawed) corn
  • ⅓ cup cilantro, chopped - optional
  • Salt and pepper, to taste
  • Optional: 1 pound cooked Shrimp or Chicken
  • Lemon Vinaigrette:
  • 2 lemons, juiced (need ¼ cup juice)
  • 2 garlic cloves, microplaned or finely minced
  • dash of sweetener (agave nectar, stevia or white sugar)
  • salt & pepper
  • 2 Tablespoons extra virgin olive oil
  1. Cook quinoa according to package directions. Set aside to cool.
  2. For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper into a small bowl and whisk in oil.
  3. Combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt and pepper.
  4. Pour Lemon Vinaigrette over the salad and stir to combine.
  5. Serve cold or at room temperature
Recipe by Abigail Dougherty at http://abigaildougherty.com/quinoa-black-bean-and-corn-superfood-salad/