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Vegetable Quinoa Salad - Bakerette

Vegetable Quinoa Salad

A light, fresh, and delicious vegetable quinoa salad with crisp corn, black beans, avocado and more.

A light, fresh, and delicious vegetable quinoa salad with crisp corn, black beans, avocado and more. Bakerette.com

The 4th of July has always been the worst night of the year for my dogs. The fireworks literally drive them to do things they normally wouldn’t do in their right mind (and nearly drive me to drink!). It makes me wish I had a GoPro attached to their head to see just how in the world they accomplish these feats.

As Saturday approaches, I’ve been especially worrying about how the dogs will handle it this year as one dog’s a bit older and not in as good of fighting shape as he once was. Truth be told, I’m also worrying about what condition my house will be in when I finally make it back home from watching fireworks…Oh, how I wished I owned a dog crate!

Prior to watching fireworks, we will be having a BBQ with friends. One of the salads I will be serving is this vegetable quinoa salad. I hope you’ll also make this salad a part of your plans. It’s such a light, refreshing, and delicious salad with quinoa, crisp corn, black beans, avocado and more.

A light, refreshing, and delicious vegetable quinoa salad with crisp corn, black beans, avocado and more. Bakerette.com

Vegetable Quinoa Salad
 
Prep time
Cook time
Total time
 
A light, refreshing, and delicious vegetable quinoa salad with crisp corn, black beans, avocado and more.
Author:
Recipe type: Salad
Cuisine: American
Serves: 8 servings (3/4 cup each)
Ingredients
  • 1 cup quinoa, uncooked
  • 1 can (14.5 ounces) reduced sodium vegetable broth
  • 1 can (15 ounces) black beans, rinsed
  • 1 can (11 ounces) corn, drained
  • 1 red pepper, chopped
  • 5 green onions, sliced
  • 1/2 pint cherry tomatoes, halved
  • 1/4 cup chopped parsley (optional)
  • 1/2 cup Italian dressing
  • 1 avocado, diced
Instructions
  1. In a medium saucepan, add quinoa and broth and bring to a boil over medium-high heat, cover, reduce heat to low and simmer for 15 minutes or until quinoa is tender and broth is absorbed.
  2. Transfer to a medium-sized bowl. Add remaining ingredients except for avocados and lightly toss. Top with avocado.
  3. Salad can be stored in the refrigerator up to 24 hours.

Recipe inspired by Kraft Recipes

 

About Jen

Jen is owner, author, and creative mind behind Bakerette. Jen eats a vegan diet and recently converted Bakerette to a plant-based website that offers a smattering of healthful recipes! Jen is author of the cookbook Festive Feasts: Meals and Memories from Halloween to Christmas, which can be purchased online at Amazon or Barnes & Noble.

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