1. Cook the Quinoa

To begin, rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa and water. Bring it to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and all the water has been absorbed. Once done, remove the saucepan from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork and allow it to cool down to room temperature.

2. Prepare the Avocado Lime Dressing

While the quinoa is cooling, make the creamy avocado lime dressing. In a blender or food processor, add the ripe avocado, lime juice, minced garlic, and olive oil. Season with salt and pepper to taste. Blend until smooth and creamy. If the dressing is too thick, add water one tablespoon at a time until you reach your desired consistency. Set aside.

3. Combine the Salad Ingredients

In a large mixing bowl, combine the cooked quinoa with the following ingredients:

• Black beans (drained and rinsed)

• Corn (fresh or frozen)

• Diced red bell pepper

• Diced red onion

• Halved cherry tomatoes

• Chopped cilantro

Gently toss all the ingredients together to ensure that they are evenly distributed.

4. Add the Dressing

Pour the creamy avocado lime dressing over the salad and toss gently, ensuring that all the ingredients are well coated with the dressing. Be careful not to mash the avocado.

5. Add Avocado and Season

Just before serving, add the diced avocado to the salad. Fold it in gently to keep the pieces intact. Taste the salad and adjust the seasoning with extra salt or pepper as needed.

6. Serve and Enjoy

This salad can be served chilled or at room temperature. It’s perfect as a standalone meal or as a side dish to complement grilled meats or other light meals.