Mexican Quinoa Salad with Avocado Dressing and Tuscan Tomato Salad
Serves: Serves 6 as a side dish and 4 as a main dish
For the Salad:
  • 1 cup uncooked quinoa
  • 2 cups chicken broth
  • 1 can (15 ounce) black beans, drained and rinsed
  • 1 can (15 ounce) corn, drained and rinsed (or equal amount of fresh)
  • 1 cup grape tomatoes, sliced
  • 2 green onions, sliced
  • 1 jalapeno, seeds and membrane removed, sliced
  • ¼ cup fresh cilantro, chopped
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika
For the Dressing:
  • 1 avocado, pitted
  • ½ cup fresh cilantro
  • ¼ cup fresh flat leaf parsley
  • 2 cloves garlic
  • 1 tablespoon red wine vinegar
  • 2 tablespoons lime juice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon honey
  • ¼ teaspoon cinnamon
  • ¼ teaspoon black pepper
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  1. Combine the quinoa and broth in a saucepan and bring to a boil. Reduce the heat, cover and simmer for 15 to 20 minutes until the liquid is absorbed and the germ of the quinoa is exposed. Remove from the heat.
  2. While cooking the quinoa, combine the beans, corn, tomatoes, green onions, cilantro, cumin and paprika in a large bowl.
  3. Prepare the dressing by combining all of the dressing ingredients, except the olive oil, in a food processor. Pulse to combine and then scrape the sides of the bowl. Turn the processor on and slowly stream the oil through the top and continue to process until the dressing is combined.
  4. Add the quinoa to the black bean mixture and toss to combine. Pour the dressing over the mixture and toss gently. This can be served warm, room temperature or cold. When serving, top with additional tomato slices and cilantro.
Recipe by Sunflower Supper Club at