Ingredients:
- 1 cup quinoa, rinsed
- 2 cups water
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- Salt and pepper to taste
Chipotle Honey Lime Vinaigrette:
- ¼ cup Chipotle Premium Olive Oil
- 2 tablespoons Franklin Raw Honey
- 1 lime, juiced
- 1 tablespoon Champagne White Wine Vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions:
- In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Fluff with a fork and let it cool.
- In a large bowl, combine the cooked quinoa, corn kernels, black beans, diced red bell pepper, diced avocado, and finely chopped red onion.
- In a small bowl, whisk together the chipotle olive oil, honey, fresh lime juice, white wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Pour the vinaigrette over the quinoa salad and toss gently to combine. Add the chopped fresh cilantro and mix well.
- Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld together. Serve cold or at room temperature.