dash of sweetener (agave nectar, stevia or white sugar)
6
tbs extra virgin olive oil
Directions
1.
Cook quinoa according to package directions. Set aside to cool.
2.
For the Lemon Vinaigrette: combine all ingredients in a jar with a tight fitting lid, and shake to combine. Or, add lemon juice, garlic, sweetener, salt and pepper and olive oil into a small bowl and whisk in oil.
3.
Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper.
4.
Pour Lemon Vinaigrette over the salad and stir to combine.
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By
Sarah Lantz
