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Preparation time
15 minutes
Total time:
45 minutes
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Ingredients
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250 mL (1 cup) uncooked quinoa
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15 mL (1 tbsp.) canola oil
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125 mL (1/2 cup) frozen whole kernel corn
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60 mL (1/4 cup) olive oil
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30 mL (2 tbsp.) balsamic vinegar
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1 lemon, zested and juiced chopped
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5 mL (1 tsp.) Dijon mustard
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1 mL salt
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Pepper (to taste)
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750 mL (3 cups) finely chopped kale, stems removed
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1 can (540 ml) black beans, drained and rinsed
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2 avocados, pitted, peeled and diced
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cilantro leaves to garnish (to taste)
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Directions
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Cook quinoa according to package directions.
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In the meantime, heat canola oil in a skillet set over high heat. Add corn and stir to coat. Cook for about 5 minutes or until corn is well grilled.
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Pour quinoa and corn into a salad bowl and let cool while finishing salad.
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In a small bowl, whisk together olive oil, balsamic vinegar, lemon zest and juice, Dijon mustard, salt and pepper.
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Add kale, black beans, avocados and dressing to quinoa and corn mixture. Mix well.
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Serve salad at room temperature or chilled. Garnish with cilantro leaves.
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