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.