Ingredients for 6 servings
1 cup of quinoa
2 cups of water
1 ¼ cups of cooked black beans drained (or 1 can of black beans, drained and rinsed)
2 ears of corn cooked and shelled
1 ½ cup of chopped ripe tomatoes
½ red bell pepper, deveined, seeded, and finely chopped
½ orange bell pepper, deveined, seeded, and finely chopped
1 ½ cups of red onion, finely chopped
1 jalapeño, deveined, seeded, and minced
2 cups of cilantro leaves, chopped
2 teaspoons of grated lemon peel
¼ cup of fresh lemon juice
¼ cup of red wine vinegar
½ cup of extra virgin olive oil
1 teaspoon of coarse sea salt
2 ripe Hass avocados, peeled, pitted and diced
Preparation
Rinse the quinoa under running water.
Put it in a pot with two cups of water and cook over medium heat until boil. Once boiling, reduce heat and cook covered over low heat for 12 minutes.
Let cool completely and put the quinoa in a large bowl.
Add beans, corn, tomatoes, red onion, red and orange bell peppers, jalapeño and cilantro.
In a jar with a lid or in a small bowl, prepare the vinaigrette emulsifying the olive oil with the lemon juice, grated lemon zest, vinegar and salt.
Season the salad with the vinaigrette and stir.
Just before serving add the avocado and stir.
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