Dairy-Free Peruvian Quinoa Salad

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 can Black beans, rinsed and drained
• 1 1/2 cups Corn, kernels cut from 2 ears
• 1 medium Red bell pepper, diced
• 1/4 cup Red onion, finely chopped
• 1 medium Avocado, diced
• 1/4 cup Fresh cilantro, chopped
• 3 tbsp Lime juice
• 2 tbsp Olive oil
• 1/2 tsp Ground cumin
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1Place the 1 cup of quinoa in a fine-mesh sieve and rinse it thoroughly under cold running water. Transfer the rinsed 1 cup of quinoa to a medium saucepan and add the 2 cups of water. Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes.
2. 2Uncover the saucepan and gently fluff the cooked 1 cup of quinoa with a fork. Let the quinoa cool in the saucepan for about 10 minutes, or until it is no longer steaming hot.
3. 3While the quinoa is cooling, prepare the vegetables and dressing. In a large bowl, combine the cooled 1 cup of quinoa, the 1 can of black beans (rinsed and drained), the 1 1/2 cups of corn, the diced 1 medium red bell pepper, the finely chopped 1/4 cup red onion, the diced 1 medium avocado, and the chopped 1/4 cup fresh cilantro.
4. 4In a separate small bowl, whisk together the 3 tablespoons of lime juice, the 2 tablespoons of olive oil, the 1/2 teaspoon of ground cumin, the 1/4 teaspoon of salt, and the 1/4 teaspoon of black pepper until well combined. This is your dressing.
5. 5Pour the prepared dressing over the ingredients in the large bowl. Toss everything together gently with a large spoon or spatula until all the ingredients are evenly coated with the dressing.
6. 6Serve the Dairy-Free Peruvian Quinoa Salad chilled or at room temperature. It is best enjoyed after chilling for at least 15 minutes to allow the flavors to meld.

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