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  • Becky M

TJ's Quinoa, Black Bean & Avocado Salad

Updated: Oct 7, 2020

Long busy days can make the stress of last minute dinner planning agonizing! During one of these late afternoons, I walked the aisles of Trader Joe's contemplating easy but healthy, tasty meal options. As my eye caught the many varieties of quinoa on the shelf, I randomly grabbed a bag of the Organic Tricolore Quinoa hoping to find what I was looking for... and magic, the meal I was searching, was on the package. This recipe delivered on all my wishes and put my decision-making at ease! So basic, so good and really worth the 25 minutes of effort. The combination of ingredients, the quinoa's texture, vibrant veggies, and the variety of intense flavors create a memorable meal that I have repeated multiple times. What I really love are the leftovers, making a delicious and filling lunch the following day. Also be creative with your choice of vegetables, anything goes!

Serves 4-6

Main Ingredients

1 cup Red Quinoa, cooked in broth or water optional

2 cups vegetable broth

15 ounces black beans, drained and rinsed

2 cups roasted corn kernels

1 avocado, cut into ½ inch pieces

1 pint grape tomatoes, halved

½ cup red onion, finely diced

1 scallion

½ -¾ cup cilantro salad dressing

½ bunch cilantro, chopped

¼ cup olive oil

1 lime, zest

sea salt



1. Cook quinoa with broth according to package directions. While quinoa is cooking, combine beans, corn, avocado, tomatoes and onion. Top with salad dressing and toss gently. Add salt, pepper and lime zest to taste. Add ½ of cilantro and gently toss once more. Set aside.

2. When quinoa is cooked, toss with olive oil; add salt and pepper to taste. Set aside to cool. When ready to serve, spread quinoa on a large serving platter and top with corn and bean mixture. Garnish with remaining cilantro.

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