Food For Thought – Quinoa and Avocado Salad

“Quinoa was used to sustain Incan armies, which frequently marched for many days eating a mixture of quinoa and fat, known as “war balls.”” -Karen Railey

I’ve really been loving quinoa lately. It’s really tasty and high in protein, so it makes a great addition to soups and salads.


  • 1 cup quinoa
  • 2 cups vegetable broth
  • 15 oz black beans
  • 2 cups corn kernels
  • 1 avocado, cut into chunks
  • 1 pint grape tomatoes, cut into chunks
  • 1/2 red onion, diced
  • 1/2 bunch of cilantro, chopped
  • 1/4 cup olive oil
  • Lime zest
  • Salt and pepper


  • Cook quinoa with vegetable broth.
  • While quinoa is cooking, combine beans, corn, avocado, tomatoes, and onions. Toss with half cilantro and lime zest.
  • When quinoa is cooked, toss with olive oil and add salt and pepper to taste. Allow to cool.
  • Spread on a platter and top with salad. Garnish with remaining cilantro.

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