Black Bean, Corn, and Avocado Salad on Quinoa

From the back of the Trader Joe's Red Quinoa box :)

1 cup red quinoa
2 cups chicken or vegetable broth
1-15 oz. can black beans, drained and rinsed
2 cups roasted corn kernels
1 avocado, cut into 1/2 inch pieces
1 pint grape tomatoes, halved (I used fresh heirloom tomatoes)
1/2 cup red onion, finely diced
3/4 cup cilantro salad dressing (?? didn't use this)
1/2 bunch cilantro, chopped
1/4 cup olive oil
Zest of 1 lime (I used lime juice)
Sea salt and pepper

Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onion. Top with salad dressing and toss gently. Add salt, pepper, and lime zest to taste. Add 1/2 of cilantro and gently toss once more. Set aside.

When quinoa is cooked, toss with olive oil; add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.

Try #1 - September 12, 2010
I loosely followed this recipe, and it was great! I actually don't love the taste of quinoa, but the salad on top is where the flavor for this dish comes from. You could also serve the salad over rice, couscous, etc. This was a great way to use the fresh tomatoes we got from Nathan's parents' garden!