Quinoa Salad

1. 1

   Step 1

   • a.Cook the beans and quinoa
   • b.In a medium pot, combine the soaked and drained black beans with 3 cups of fresh water. Bring to a boil, then reduce heat and simmer for 45-60 minutes, or until tender. Drain and set aside.
   • c.While the beans cook, rinse the quinoa thoroughly in a fine-mesh sieve. In another saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil.
   • d.Reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
   • e.Spread the cooked quinoa on a baking sheet to cool completely.
2. 2

   Step 2

   • a.Prepare the corn and vegetables
   • b.Bring a small pot of water to a boil. Add the fresh corn cob and cook for 3-5 minutes until tender-crisp. Remove and let cool.
   • c.Once cool enough to handle, carefully cut the kernels off the cob.
   • d.In a large salad bowl, combine the diced red bell pepper, cucumber, and red onion.
3. 3

   Step 3

   • a.Make the vinaigrette
   • b.In a small bowl or jar, add the olive oil, fresh lime juice, honey, and cumin powder.
   • c.Add the salt and freshly ground black pepper.
   • d.Whisk or shake vigorously until the dressing is well combined and emulsified.
4. 4

   Step 4

   • a.Assemble the salad
   • b.To the large bowl with the vegetables, add the cooled quinoa, cooked black beans, and corn kernels. Add the chopped cilantro.
   • c.Pour the vinaigrette over the salad and toss gently to coat everything evenly.
   • d.Just before serving, gently fold in the diced avocado and crumbled feta cheese to prevent them from getting mushy.

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