A high protein, vegetarian salad, great for BBQs or picnics. A ton of fresh vegetables, quinoa, and kidney beans, tossed with a flavorful salsa vinaigrette. This salad holds up well in the fridge for 4-5 days, making it a great option for work week meals.
Cook the quinoa per package directions. As soon as the quinoa finishes cooking, pour over a cookie sheet in a thin layer to allow to cool without overcooking or becoming mushy.
After lightly steaming corn, cool, then remove the corn from the cob.
In a bowl, add kidney beans and all salad vegetables, including the corn, to a bowl.
To make the dressing, add all dressing ingredients to a blender, and blend until incorporated. If you don't use a chunky salsa, this might not be necessary.
Once the quinoa is cooled, add to the salad bowl, and toss with dressing.
When ready to serve, top with avocado slices, more cilantro, and a squeeze of lime, if you'd like.
Notes
When I add avocado to my salads for work, I squeeze lime over the top. This usually keeps the avocado from turning brown for at least a day.