This picnic-worthy Mexican Quinoa Salad gets tossed in a vegan and gluten-free cilantro lime dressing and then loaded with black beans, corn, tomatoes, and avocado.
Quinoa | Corn | Black Beans Cherry Tomatoes | Red Onion Avocado | Olive Oil | Cilantro Lime Juice | Honey | Salt Cumin | Black Pepper | Paprika
Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, and blend until emulsified.
In a large bowl combine the cooked quinoa and cilantro lime dressing. Toss to completely coat the quinoa.
Mix in corn, beans, tomatoes, and red onion. Refrigerate for 30 minutes or up to overnight.
Top salad with diced avocado and remaining cilantro before serving. Enjoy!