½ cup dry quinoa
4 Tbs Cilantro & Red Onion Infused Olive Oil
4 Tbs Sicilian Lemon White Balsamic
2 tsp Dijon Mustard
½ tsp cracked pepper(available here)
1 tsp Roasted Onion Premium Salt(available here)
1 cup diced cucumber
1 cup diced red pepper
½ cup corn kernels (1 ear)
1 cup cooked black beans
¼ cup fresh basil, chopped
¼ cup fresh cilantro, chopped
Prepare quinoa according to package instructions.
Prepare dressing by whisking together 3 Tbs Cilantro & Red Onion Olive Oil, Sicilian Lemon White Balsamic, Dijon mustard, ½ tsp pepper, and 1 tsp Roasted Onion Salt. Set aside.
Combine cooked quinoa, cucumber, bell pepper, corn, black beans, basil, and cilantro in a large stainless bowl and toss with dressing.
Preheat grill to medium high heat. Cut each avocado in half and remove pit. Brush the cut surface with 1 Tbs of Cilantro & Red Onion Olive Oil and drizzle with 1 Tbs Sicilian Lemon White Balsamic. Grill, cut side down, for approximately 5 minutes, until grill marks are visible. Remove from grill and fill each avocado half with quinoa salad
*credit to Seasons