Southwest Quinoa Salad

A quinoa salad with lots of yummy veggies and a delicious lime vinaigrette.  Pairs well with our Italian Pork Tenderloin but would also be great at a barbecue or with tacos and enchiladas.  You could also add some grilled chicken or beef to this recipe and make it the entree.  This recipe serves 2.

Ingredients:

• 1/2 c dry quinoa (cooked to the package instructions.  I like to use chicken stock instead of water and add 1 clove of garlic and a pinch of pepper)
• 1/4 c cherry tomatoes, quartered
• 1/4 red bell pepper, medium diced
• 1/2 and avocado, medium diced
• 1/4 c cucumber, medium diced
• 1/4 c canned corn or hominy
• 2 chopped green onions
• 2 T fresh cilantro, chopped

Dressing:

• 3 T olive oil
• 1 1/2 T lime juice
• 1 T sugar
• S&P to taste

Directions:

- Combine cooked quinoa, veggies and cilantro in medium bowl

- Whisk dressing together to dissolve sugar in a separate bowl

- Add dressing to quinoa/veggie mixture.  Salt and Pepper to taste.

- Let chill (if you have time) for 30 minutes to combine flavors.  Serve chilled or at room temperature.