Black quinoa salad with fresh chevre, avocado, corn + cilantro-lime dressing
FOR THE SALAD:
– 1 cup cooked quinoa
– 1 oz. goat cheese (can use feta if goat cheese is not available)
– 1 avocado
– 2 husks of fresh corn (frozen variety A-okay too :))
– 1 tomato
– 2 tbsp olive oilFOR THE DRESSING:
– 1 lime
– 2 tbsp olive oil
– 1 tbsp sugar
– 1 tsp saltDirections: After cooking the quinoa, set aside to cool. Meanwhile, peel the corn and cook on high heat in 2 tbsp olive oil until the corn starts to get a grilled appearance. Set aside to cool as well. Dice the tomatoes. Mix in corn and tomatoes with the quinoa and refrigerate. Right before you are ready to eat, top with freshly cut avocado, crumbles of chevre, and the dressing. Add a voila for yumminess!
Dresssing: Pulse some cilantro, lime, sugar, and salt in a food processor and add olive oil while pulsing. Season to taste!