Lovely end of summer quinoa.
1 cup uncooked quinoa
2 cups cooked black beans, soaked overnight and cooked
3 ears of fresh corn
3 scallions
Grapeseed oil
Salt
Avocado Dressing
1/2 avocado
3 tbsp olive oil
1 tbsp lemon juice
1 teaspoon agave
Small bunch of fresh cilantro
Salt
Cook the beans and quinoa.
Cut the corn off the cobs and sauté in a drop of grapeseed oil and a dash of salt for two minutes until the color brightens.
Thinly slice the scallions.
Place the dressing ingredients into the food processor and process until combined.
In a big mixing bowl, combine the quinoa, beans, and corn. Toss well. Add most of the scallions and the dressing and mix again. Top with the rest of the scallions. Enjoy!
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