Print close

Red Quinoa Salad with Avocado, Black Beans, Bell Peppers and Corn

Ingredients
1 jar Yassa sauce
1 ½ cups uncooked red Quinoa
1 ½ cups water
1 Tbsp. oil
1 small green bell pepper diced
1 small red bell pepper diced
1 small orange bell pepper diced
1 can black beans, drained and rinsed
1 can corn, drained or 1 ½ cups fresh or frozen corn (roasted, frozen if available; thawed)
½ cup finely chopped cilantro
Juice from ½ - 1 lime (no substitutions please)
2 large avocados (see tips)

Directions

  1. Pour water into a heavy-bottomed saucepan, add Quinoa and oil; stir. Bring to a boil and immediately turn down to a low simmer. Simmer, covered, for 20 minutes or until all the water is absorbed and the Quinoa is soft and tender.

  2. While Quinoa is cooking, prepare the other ingredients. Peel and cut avocado into ½-inch chunks, squeeze some of the lime juice on it, gently tossing to coat all the pieces. This will prevent it from darkening and oxidizing. Store in the refrigerator for later use.

  3. Pour Yassa sauce into a large mixing bowl, add bell peppers, black beans, corn, cilantro and lime juice. Toss together and test for salt.

  4. When the Quinoa is done cooking, remove from heat source and set aside to cool for 5-10 minutes. Fluff with a fork. Add to the bowl of seasoned vegetables. Toss together well. Just before serving, fold in the avocados. Serve at room temperature or use as a side dish for baked Chicken or Salmon.

Tips

  • Overly ripe avocados will not work in this recipe; they will turn into mush. Select avocados that have a slight give when gently pressed on but still retain their firmness.

  • Squeeze lime juice on the avocados as soon as you peel and cut them, making sure you coat all the pieces. This helps keep their bright green color and prevent oxidation.

  • Recipe can be prepared a day or two in advance and stored in the refrigerator. This will allow the Quinoa to absorb all the flavors.

  • If preparing a day or two in advance, do not add avocados. Toss in fresh-peeled and cut avocados just before serving.

  • This dish freezes incredibly well. Make a batch and divide among freezer-safe plastic storage containers or Ziploc bags. Thaw in the refrigerator overnight and warm in the microwave before serving. Do not add avocados if freezing. Toss them in just before serving.