Wishing I was in Maui, but dealing with being here

Bonus recipe……….

If you’re looking for my I is for………. it is the next post down. I wanted to share this recipe for your 4th of July barbecue. I made it this morning to take to a party late this afternoon. Hope I can keep from nibbling at it all day! I think this is a variation of a Trader Joe’s recipe. I got mine from the newspaper food section a few weeks ago.

Black Bean, Corn and Avocado Salad with Quinoa

1 cup red quinoa

1 1/2 cups vegetable broth
1 15 oz can black beans rinsed and drained
1 cup corn (fresh if possible, frozen and thawed or canned and drained will work too)
1-2 avocados cut into small pieces
1 pint grape tomatoes, halved
½  red onion, diced
Optional: lettuce of your choice

For the dressing,
1/2 large bunch cilantro, chopped
juice  and zest of 1 lemon
juice and zest of 2 limes
3 Tablespoons olive oil
dash of Sea salt and pepper

Cook quinoa as directed on box with broth. Allow to cool to room temperature.

While the quinoa cooks (about 15 minutes), put beans, corn, tomatoes and onion together in a large bowl.  When quinoa is cool,toss gently with beans and vegetables.

Mix dressing ingredients. Add avocado to dressing and coat to help prevent avocado from browning. Add dressing/avocado to quinoa mixture and toss gently so as not to mash avocado. Refrigerate several hours or overnight to blend flavors. Best eaten within 1 day.
Variation: serve on top of a large bed of lettuce.

 

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