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Parve
Easy
6 Servings
Allergens 
No Allergens specified
30 Minutes
Diets
Thanks again to my mother, who created this delicious, enticing quinoa salad. I know there are a few classic quinoa salads that have been going around for a while, but it is certainly time for a new version! My parents regularly host Shabbos guests from all different backgrounds, and the need to please them with new dishes brings out my mother’s creative side. This salad, with its aromatic dressing, was a hit with her guests. It is truly a fantastic creation.
1 cup red quinoa
1 (15-ounce) can black beans, drained and rinsed
2 corn cobs
1 avocado, diced
1 pint grape tomatoes, halved
1/2 red onion, finely diced
1/4 cup Gefen Olive Oil
6 tablespoons Tonnelli Red Wine Vinegar
3 tablespoons Tuscanini Balsamic Vinegar
1 and 1/2 teaspoons salt
1/2 teaspoon pepper
1 and 1/2 tablespoons mustard
4 garlic cloves
4 Gefen Frozen Basil cubes
1 and 1/4 tablespoons Truvia
Cook the quinoa in two cups of water according to package directions. Set aside to cool.
Preheat oven to broil.
Clean two cobs of corn and place them under the broiler for 10 to 12 minutes or until a bit charred, turning halfway through. Remove from oven. When cool, slice the corn kernels off the cob. (You will have two cups of corn kernels.)
In a large bowl, combine quinoa, black beans, roasted corn kernels, diced avocado, grape tomatoes, and red onion.
Prepare the dressing: In a bowl, combine olive oil, red wine vinegar, balsamic vinegar, salt, pepper, mustard, garlic, basil cubes, and Truvia. Blend using an immersion blender. (Alternatively, shake well in a container.)
Toss the dressing with the quinoa and vegetables. (You will probably have some extra dressing.)
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can I use dried black beans? if note, what, if anything, can be substituted?
Yes, if you cook them first, of course 🙂
You can substitute it with any other type of bean or chickpeas!
Amazing! This is delicious! Pretty, Easy & amazing flavor!