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Mexican Quinoa Salad with Creamy Avocado Dressing

Erin S
  • 30 minutes
  • Serves 6

INGREDIENTS

1 cup

Quinoa

1 1/4 cups

Chicken Broth ((or however much liquid your Quinoa calls for))

1 can

((15 oz) black beans, drained and rinsed)

1 1/2 cups

frozen corn (, thawed)

1

small zucchini (, sauted)

1 cup

grape tomatoes

3

green onions (, chopped)

1/4

fresh cilantro (, chopped)

1/2 tsp

cumin

1/4 tsp

paprika

1

jalapeno (, seeded and minced)

1

avocado (, pitted)

1/4 cup

fresh cilantro (, chopped)

1/4 cup

fresh parsley (, chopped)

2 cloves

garlic (, minced)

1

tbls red wine vinegar

1

lime (, juiced)

1 tsp

honey

1 tsp

crushed red pepper flakes

1/4 tsp

black pepper

1/4 tsp

salt

2

Tbls olive oil