A refreshing and nutritious salad that pairs our Lime-Infused Extra Virgin Olive Oil with the fruity notes of Tangerine Balsamic Vinegar.
Serves 4Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water
- Salt, to taste
- 1/4 cup Toodles Texas Lime-Infused Extra Virgin Olive Oil
- 2 tablespoons Toodles Texas Tangerine Balsamic Vinegar
- 1/4 teaspoon ground cumin
- Freshly ground black pepper, to taste
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 small red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 large avocado, diced
Instructions:
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In a medium saucepan, combine the quinoa, water, and a pinch of salt. Bring to a boil, then reduce the heat to low and cover. Simmer for 15–20 minutes, or until the quinoa is cooked and the water is absorbed. Remove from heat, fluff the quinoa with a fork, and let it cool.
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In a small bowl, whisk together the Toodles Texas Lime Infused Olive Oil, Tangerine Balsamic Vinegar, ground cumin, salt, and freshly ground black pepper to create the dressing.
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In a large mixing bowl, combine the cooled quinoa, black beans, cherry tomatoes, red onion, and chopped cilantro. Drizzle the dressing over the salad and toss gently to combine.
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Fold in the diced avocado just before serving to maintain its freshness.
Serve this Lime-Infused Quinoa Salad with Avocado, Black Beans, and Tangerine Balsamic Vinegar as a main course or a side dish. The Tangerine Balsamic Vinegar adds a fruity citrus note that pairs well with the Lime-Infused Olive Oil, creating a refreshing and balanced flavor profile. Enjoy!