Plant-Based Way of Life: Red Quinoa Salad

Red Quinoa Salad with Avocado, Black Beans, Bell Peppers & Corn

Photo: We've been busy in the Kitchen this weekend perfecting our Red Quinoa recipe, and think we finally nailed it. Flavorful, bright and light, it was hard not to eat it up all before taking pictures. Great dish for spring and summer (or anytime). We will add it to the website in the coming weeks along with some useful tips.

Whoa! This is most definitely our favorite Yassa Sauce recipe yet! Not only is this dish extremely colorful, it is SO delicious. It made plenty for two dinners, so we have leftovers! I followed the recipe almost exactly, except my fiance is a little fussy and he doesn't like cold food, so I warmed up the beans and sauce in a pot and combined the additional ingredients as the recipe calls for.

This photo is courtesy of the Kitchens of Africa - it's far prettier than
the photo I took!

Ingredients

1 jar Kitchens of Africa Yassa sauce (Caramelized Onion Sauce)

1 ½ cups uncooked red Quinoa

1 ½ cups water

1 Tbsp. oil

1 small green bell pepper diced

1 small red bell pepper diced

1 small orange bell pepper diced

1 can black beans, drained and rinsed

1 can corn, drained or 1 ½ cups fresh or frozen corn (roasted, frozen if available; thawed)

½ cup finely chopped cilantro

Juice from ½- 1 lime (no substitutions please)

2 large avocados (see tips)

Directions

1. Pour water into a heavy-bottomed saucepan, add Quinoa and oil; stir. Bring to a boil and immediately turn down to a low simmer. Simmer, covered, for 20 minutes or until all the water is absorbed and the Quinoa is soft and tender

2. While Quinoa is cooking, prepare the other ingredients. Peel and cut avocado into½-inch chunks, squeeze some of the lime juice on it, gently tossing to coat all the pieces. This will prevent it from darkening and oxidizing. Store in the refrigerator for later use.

3. Pour Yassa sauce into a large mixing bowl, add bell peppers, black beans, corn, cilantro and lime juice. Toss together and test for salt.

4. When the Quinoa is done cooking, remove from heat source and set aside to cool for 5-10 minutes. Fluff with a fork. Add to the bowl of seasoned vegetables. Toss together well. Just before serving, fold in the avocados. Serve at room temperature.

Tips

· Overly ripe avocados will not work in this recipe; they will turn into mush. Select avocados that have a slight give when gently pressed on but still retain their firmness.

· Squeeze lime juice on the avocados as soon as you peel and cut them, making sure you coat all the pieces. This helps keep their bright green color and prevent oxidation.

· Recipe can be prepared a day or two in advance and stored in the refrigerator. This will allow the Quinoa to absorb all the flavors.

· If preparing a day or two in advance, do not add avocados. Toss in fresh-peeled and cut avocados just before serving.

· This dish freezes incredibly well. Make a batch and divide among freezer-safe containers. Thaw in the refrigerator overnight and warm in the microwave before serving. Do not add avocados if freezing. Toss them in just before serving.