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From Iowa Girl Eats
Serves 5
Ingredients:
1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled then segmented
1 avocado, chopped
1 cup canned black beans, rinsed and drained
1 cup pomegranate seeds (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup chopped fresh cilantro
salt and pepper
For the Lemon Vinaigrette:
1/4 cup fresh lemon juice (about 2 lemons worth)
2 garlic cloves, microplaned or finely minced
1 teaspoon agave nectar or honey
salt and pepper
6 Tablespoons extra virgin olive oil
Procedure:
Cook quinoa according to package directions then set aside to cool.
For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid or bowl then shake or whisk to combine.
Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper in a large bowl. Pour Lemon Vinaigrette over salad then stir to combine. Serve cold or at room temperature.
