Southwest Quinoa Salad - North American Vegetarian Society
Instructions In a large bowl, combine the lime juice, agave nectar, quinoa, black beans, avocado, corn, salsa, red bell pepper, cilantro, green onion, cumin, se
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Ingredients
- 2½–3 tablespoons freshly squeezed lime juice
- 1/4–1/2 teaspoon agave nectar or pure maple syrup
- 2 cups cooked and cooled quinoa
- 1 cup black beans
- 1/2–3/4 cup chopped avocado, tossed in squeeze of extra lime juice (see note)
- 1/2 cup corn kernels (opt for organic, frozen is fine)
- 1/2 cup mild or medium salsa (see note)
- 1/4 cup diced red bell pepper
- 1/4 cup chopped cilantro (optional; can substitute flat-leaf parsley)
- 3–4 tablespoons chopped green onion (just the green portion)
- 1/2 teaspoon cumin, or more to taste
- 1/4 rounded teaspoon sea salt (see note)
- 1/8 rounded teaspoon allspice
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