RED QUINOA WITH CORN AND AVOCADO SALAD ENJOY DAN:

RED QUINOA WITH CORN AND AVOCADO SALAD by CHEF DAN:

Serves 6-8

INGREDIENTS:

2 cup red quinoa

1 (32Oz) package vegetarian broth

1 (15.5 Oz) can black beans, drained and rinsed

1 (12 Oz) package frozen sweet corn, thawed

1 avocado, cut into 1/2-inch pieces

1 pint grape tomatoes

1 onion, finely diced

1/4-teaspoon EACH oregano, basil, dried thyme, and Tandoori masala

1 cup cilantro salad dressing, (recipe to follow)

2 tablespoon olive oil

Sea salt and Seasoned Pepper Medley to taste

DIRECTIONS:

1.   Cook quinoa according to package directions;

2.   While quinoa is cooking, combine the black beans and next 8 ingredients in a bowl.

3.   Top with salad dressing and toss gently.

4.   When quinoa is cooked, toss with 2 tablespoons olive oil.

5.   Season with salt and pepper.

6.   Spread quinoa on serving platter and top with black bean mixture.

7.   Garnish with any reaming cilantro.

CILANTRO SALAD DRESSING:

1 cup loosely packed cilantro, stems removed

1/2-plain Greek yogurt

2 garlic cloves

1 tablespoon lime juice

Pinch of sea salt

Pinch sumac

1/4-cup olive oil

2 tablespoons apple cider vinegar

 DRESSING DIRECTIONS:

1.   In a bowl combine olive oil with lime juice,

2.   Combine cilantro and next 5 ingredients in a food processor.

3.   With the motor running, add oil and vinegar in a slow stream until emulsified; set aside.

ENJOY DAN:                                       BON-APPETITE!!