“Sumptuous Brazilian Vegan Quinoa Salad Bowl with Avocado Lime Dressing”

Allergens

N/A

Ingredients

• 1 cup uncooked quinoa
• 2 cups vegetable broth
• 1 can black beans (15 oz), drained and rinsed
• 1 can corn kernels (15 oz), drained
• 1 large avocado, diced
• 1 cup cherry tomatoes, halved
• 1 red bell pepper, diced
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Salt and pepper, to taste Avocado Lime Dressing:
• 1 ripe avocado
• 1/4 cup lime juice (about 2 limes)
• 1/4 cup extra virgin olive oil
• 2 cloves garlic
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

Instructions

1. In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until quinoa is cooked and fluffy. Remove from heat and let stand for 5 minutes. Fluff with a fork.
2. In a large mixing bowl, combine black beans, corn kernels, diced avocado, cherry tomatoes, red bell pepper, red onion, and cilantro.
3. Once quinoa is cooked, add it to the mixing bowl and mix gently until all ingredients are well combined.
4. In a blender or food processor, combine all ingredients for the avocado lime dressing. Blend until smooth and creamy. Season with salt and pepper to taste.
5. Drizzle the avocado lime dressing over the quinoa salad bowl, and gently toss to coat evenly.
6. Serve immediately in individual bowls, garnished with additional cherry tomatoes, avocado, and a sprig of cilantro for an eye catching presentation.

Chef’s Insight

To maximize freshness and flavor, use ripe avocados for both the salad and the dressing.

Notes

Adjust the amount of salt and pepper to taste.