Home Court Cuisine Courtside Quinoa Salad 

Courtside Quinoa Salad 


Kathy Keramidas, Nesbit Lakes Sunday Women C4

1          bunch fresh cilantro
¼          cup lime juice (or orange juice or lemon juice)
¼         cup canola oil
2          Tbsp. honey

1          cup red or white quinoa, rinsed several times
2          cups grape/cherry tomatoes, halved or quartered
1          cup corn (thawed if frozen, fresh or canned)
2          ripe/firm avocadoes, diced
1          cucumber, diced
½         cup red onion, finely chopped

Dressing (can be made a day ahead):
Chop cilantro in food processor and add lime juice. Add honey and drizzle in oil until emulsified.

Quinoa Salad (can be made a day ahead):
Put 1 cup dry quinoa in medium saucepan and 2 cups water. Bring quinoa to a boil, cover and reduce heat to a low simmer for 10-15 minutes. Fluff quinoa with fork and pour into a medium bowl. Cool in refrigerator. Add tomatoes, corn, avocadoes, cucumber, and onion to the cooled quinoa. Toss lightly with dressing, serve and enjoy the compliments you’ll receive!

Options: Can add diced mango, peaches, and black beans, too.

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