Quinoa Salad

Today is Labor Day.  Every year our ward does a Labor Day 5K in the morning and then they have a BBQ for lunch.  This year I decided to take a quinoa salad.  It really was quite tasty.  This is the recipe, with a couple tweaks.  ;)

Fiesta Quinoa Salad
2 cups water
1 cup quinoa
1 cup corn
8 cherry tomatoes, halved
1 avocado, peeled and cut
1 cup black beans (I used both black and dark red kidney beans)
1/4 cup fresh cilantro, chopped
1/4 purple onion, chopped (you can also use scallions/green onions)
Dressing
1/4 C Olive oil (I actually used a blend of chipotle infused olive oil and regular olive oil)
1-2 T Prickly Pear juice
2 limes, juiced (1/4 C total)
Salt and pepper, to taste
a touch of honey (I used honey because I actually had put too much salt in.  It was yummy though.)

Directions

• Rinse quinoa in a sieve. (This is very important or else your quinoa can taste bitter)
• In a medium sauce pot, combine water and quinoa.
• On high heat, bring water to a boil.
• Adjust the heat to low, cover and simmer 15 to 20 minutes, until the liquid is absorbed and quinoa is tender.
• Remove from the heat, fluff with a fork, and chill until cool.
• In a serving bowl, Place the cooled quinoa with the corn, tomatoes, beans, avocado and cilantro.
• Stir gently to combine.
• In a small bowl, stir together dressing ingredients.
• Serve dressing on the side or drizzle over top when ready to serve.

And here is a picture.  :)

Enjoy!!!