Quinoa Salad

L bar-b-qued chicken on the outdoor grill. It was the first time L ever used a grill, and the chicken was a huge hit. I contributed this "Mexican" salad offering. The recipe originated on Trader Joe's website, and I adapted as I saw fit.

A classic American summer meal!

... Photo shows L and S imbibing more of what is best about the American side of their heritage at Hyde Park.

1/2 cup TJ Red Quinoa cooked in 1 cup TJ vegetable broth
1 large bunch cilantro, chopped fine
3 whole scallions, chopped
1 fresh ear of sweet corn, kernels cut off and added raw
1 box TJ's little fresh tomatoe's, halved
1 can black beans, rinsed
1 ripe avocado, chopped

dressing: juice of 1 fresh lime, olive oil, salt and freshly ground pepper to taste

I originally coookd 2 cups of quinoa because the vegetable broth came in a 4 cup box and I did not want any leftover broth. When I went to assemble the ingredients, it seemed like the salad would be better with a higher ratio of vegetables to grain . So we ended up with a pot of leftover cooked quinoa instead. The recipe also called for some TJ salsa out of a jar, an ingredient we actually had. But I thought the salad looked and tasted perfect without it.