Great salad for a Summer day. Filling and a complete meal. We really enjoyed it!
Quinoa, Corn and Avocado Salad (Serves 2-4) from Forks Over Knives
- 2 cups cooked Quinoa
- 2 cups fresh or frozen corn, thawed
- 1½ avocados, diced
- 1 pint cherry tomatoes, halved, or large dice fresh tomatoes
- ½ medium red onion, diced small
- ½ cup chopped fresh cilantro or parsley
- Zest of 2 limes and juice of 2 limes
- Salt free seasoning to taste
- Ground black pepper to taste
Combine everything in a large bowl and mix well.
Serve and enjoy.