Quinoa and Grilled Corn Salad with Cilantro Vinaigrette

Ingredients:
2 cups of cooked Quinoa, rinsed and cooked according to package directions
5 ears of corn, husk removed, brush with olive oil and grilled, remove corn with sharp knife (I put under the broiler in the oven for a bit)
2 avocados, diced and sprinkled with lemon juice to prevent browning
2 cups tomatoes, red and yellow cherry variety
1 small red onion, finely diced (I'll just use 1/2 next time)
3/4 cups feta cheese, crumbled
1 1/2 cups english cucumber, skin on and chopped small dice
1 can black beans, rinsed and drained
2 TB chopped cilantro leaves

Add to a large bowl and refrigerate until ready to use.

Cilantro Vinaigrette
6 T. Olive oil
2 T. Sherry vinegar
1 tsp. garlic powder
2 T. fresh cilantro, minced
1/2 tsp. salt
10 grinds of fresh ground pepper

Add all of the above ingredients in a small glass jar with a lid.  Shake really well.  Taste and adjust seasoning as you desire.
When ready to serve salad, add the dressing and gently toss.


I have tried a couple recipes lately that I was disappointed in, which is never fun.  You feel like you have wasted time and money on the ingredients, not to mention not getting to enjoy a yummy dinner!  Well, this was just the change I needed to get me wanting to cook again.  I saw this recipe on The Sister's Cafe and couldn't wait to try it.  It is perfect for lunch with girlfriends and for dinner too (I just grilled some chicken to go with it for dinner).  I will definitely be making it again soon and I loved my addition of the black beans because it made it a little more filling.  So good!!

-Allison