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Rinse quinoa in a fine-mesh strainer for 30 seconds. In a medium saucepan, combine quinoa and water (or broth). Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes. Turn off heat, let sit covered for 5 minutes, then fluff with a fork. Spread on a baking sheet to cool completely (or rinse with cold water in a strainer for cold salad).
2. Make the dressing (5 minutes – low intensity)
In a small bowl, whisk together Greek yogurt, mayo, lime juice, lime zest, garlic, cumin, smoked paprika, chili powder, and 2 tbsp water. Add more water 1 tsp at a time until pourable. Season with salt and pepper. Refrigerate until needed.
3. Prep the vegetables (10 minutes – medium intensity, mostly chopping)
While quinoa cooks: dice bell pepper, mince red onion, deseed jalapeño, chop cilantro, drain and rinse black beans, thaw corn.
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4. Assemble the salad (5 minutes)
In a large bowl, combine cooled quinoa, black beans, corn, bell pepper, red onion, jalapeño (if using), and cilantro. Pour dressing over the top and toss well.
5. Add avocado and serve
Dice avocado just before serving. Fold in gently or place on top. Garnish with extra cilantro and a lime wedge.
Pro Tips
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