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Red Quinoa Salad with Black Beans and Roasted Corn and Avocado
from the kitchen of Sharmagne Leland-St. John

1 cup red quinoa
2 cups vegetable broth
1-15 ounce can of black beans, drained
2 cups roasted corn kernels
2 avocados diced into large cubes
20 grape tomatoes
8 scallions chopped
1/2 cup snipped chives
Cilantro salad dressing to taste
1/4 cup olive oil
Zest of one lime

Rinse the quinoa in cold water and drain. Place the quinoa and
broth into a 1 1/2 quart saucepan. Bring to a boil. Cover and
simmer over a low flame until all the water has been absorbed.
(Approximately 15 to 20 minutes.) 

Combine the beans, corn, scallions, chives, avocado, tomatoes
and cilantro.

When the quinoa is ready scrape it into a large salad bowl. Add
the olive oil and stir. Fold in the bean/corn mixture. Add the
salad dressing and lime zest and toss.

Serve on a bed of Tuscan kale.


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