This tasty recipe uses the best spring fruit in season: strawberries and avocados. The quinoa and beans add protein and savory flavor, while the cilantro ties it all together. Bonus – this recipe is vegan! It’s a perfect recipe to pack for lunch at work or to send with your kids to school. Everyone will love the flavors and textures of this tasty and unique salad.
Strawberry-Avocado Quinoa Salad
2 cups quinoa, cooked and cooled
1 can black beans, very well drained
1/2 small Vidalia onion, finely diced
3 avocados, peeled with innards diced and skins saved
12-14 small strawberries, washed and sliced
3 fresh ears of corn, kernels sliced from the cob
juice and zest of 3 limes
3 tablespoons agave
1/2 cup fresh cilantro
salt to taste
In a large bowl, combine quinoa, black beans, diced onion, avocado pieces, and strawberry slices. Stir together and toss with corn. In a blender, combine the lime juice, agave, and cilantro. Blend together. Toss over salad and stir gently until coated. Sprinkle just enough sea salt on the salad to give it great flavor. Spoon into empty avocado skins. Enjoy.
Courtesy of www.cheekykitchen.com