Quinoa Salad with Black Beans and Corn Thursday, September 8, 2011
1 cup pre rinsed quinoa cooked according to pkg directions
1 bunch green onions, cut crosswise
1 ¼ cups fresh corn kernels (about 2 ears)
1 15 oz cans black beans, rinsed and drained
2 TBSP lime juice
1 avocado, pitted, peeled and diced
Allow quinoa to cool after cooking. In a heavy skillet with 1 tsp oil, cook green onions and corn, stirring constantly, until onions are soft and corn has started to brown. Add the onion and corn mixture, beans and lime juice to quinoa. Toss gently. Sprinkle avocado on top to serve.