Recipe: Superfood Salad with Lemon Vinaigrette

From Iowa Girl Eats Serves 5


1/2 cup dry quinoa 1/3 cup red onion, chopped 1 orange, peeled then segmented 1 avocado, chopped 1 cup canned black beans, rinsed and drained 1 cup pomegranate seeds (about 1 pomegranate worth) 1 cup frozen corn, thawed 1/3 cup chopped fresh cilantro salt and pepper

For the Lemon Vinaigrette: 1/4 cup fresh lemon juice (about 2 lemons worth) 2 garlic cloves, microplaned or finely minced 1 teaspoon agave nectar or honey salt and pepper 6 Tablespoons extra virgin olive oil



Cook quinoa according to package directions then set aside to cool.

For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid or bowl then shake or whisk to combine.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper in a large bowl. Pour Lemon Vinaigrette over salad then stir to combine. Serve cold or at room temperature.