Ingredients
- 3 cups, cooked Tri-Color Quinoa
- 1/4 cup red onion, chopped
- 2 oranges, sectioned
- 1 avocado, chopped
- 1 cup canned black beans, rinsed and drained
- 1 cup frozen corn, cooked
- 1/3 cup fresh cilantro, chopped
- salt and pepper to taste
- For the Vinaigrette
- 1/4 cup fresh orange juice
- 1 tablespoon white wine vinegar
- 2 garlic cloves, finely minced
- 2 tablespoons honey
- salt and pepper to taste
- 1/3 cup extra virgin olive oil
Preparation
- Cook quinoa to package directions.
- In a large bowl, combine cooled quinoa with red onion, orange segments, avocado, beans, corn, cilantro, salt, and pepper.
- For Vinaigrette: combine all ingredients in a jar with a tight-fitting lid; shake well to combine.
- Pour vinaigrette over salad then stir to combine. Chill and serve or serve room temperature.
- TIP: To serve as a light lunch, add grilled shrimp or chicken.
*Cooking tip: This recipe can substitute any RiceSelect Quinoa product, including White Quinoa, Red Quinoa, or Tri-Color Quinoa.
Preparation Time: 20 minutes
Yield: 4 person(s)
Cooking Time: minutes
