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ZESTY QUINOA AND BLACK BEANS

Serves : 7
INGREDIENTS
  • 2 tablespoons Fage total 0 plain Greek yogurt
  • 1 tablespoon Napa Valley organic olive oil
  • 1 teaspoon lime zest optional
  • 2 tablespoons fresh lime juice from 1 to 2 medium limes
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 1 1/3 cups water
  • 1 cup Tru Roots organic quinoa rinsed and drained thoroughly in a mesh strainer under cold running water
  • 1 12 ounce package Nature Sweet cherry tomatoes quartered
  • 1 1/3 cup early harvest supersweet petite corn soaked in 2 cups hot water for 3 minutes drained
  • 4 to 5 green onions thinly sliced
  • 1/2 cup chopped cilantro leaves
  • 1 15 ounce can Westbrae Organic black beans drained
  • 1 medium avocado diced small
  • 2 tablespoons Sunmaid Zante currants
DIRECTIONS

Combine yogurt, olive oil, lime zest, lime juice, cumin, 1/4 teaspoon salt and 1/4 teaspoon pepper in a bowl and refrigerate while you prepare other ingredients.

Bring water to a boil in a medium pot with a lid and add quinoa and remaining teaspoon salt. Return to a boil, cover and reduce heat to low, cook until spiral tails sprout from the grains, about 15 minutes. Fluff quinoa with a fork and transfer to a large serving bowl. Cool slightly in the refrigerator. Toss with the dressing and allow to stand two minutes. Toss quinoa with remaining ingredients, including teaspoon pepper. Serve at room temperature or cold.