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What's Cooking Wednesday - Superfood Salad!

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This recipe had a bunch of modifications by me.  So below is how I found the recipe and I'll outline my changes after.

1/2 cup dry quinoa
1/3 cup red onion, chopped
1 orange, peeled and segments chopped
1 avocado, chopped
1 cup canned black beans, rinsed & drained
1 cup pomegranate arils (about 1 pomegranate worth)
1 cup frozen corn, thawed
1/3 cup cilantro, chopped
salt & pepper

For the Lemon Vinaigrette:
2 lemons, juiced (1/4 cup)
2 garlic cloves, microplaned or finely minced
dash of sweetener
salt & pepper
6 Tbl extra virgin olive oil

Cook quinoa according to package directions.  Set aside to cool.

Combine all the ingredients for the lemon vinaigrette in a jar and shake.  Or add everything but the oil into a bowl and whisk the oil in.

Combine cooled quinoa with red onion, orange segments, avocado, beans, pomegranate arils, corn, cilantro, salt and pepper.  Pour lemon vinaigrette over the salad and stir to combine.  Serve cold or at room temperature.

I skipped the orange (allergy) & the pomegranate (cheap).  When I got home from the grocery store I discovered that I was actually out of black beans - so I substituted chick peas.   I didn't add any salt or sweetener.

This was delish!  I'd make it again and maybe serve with some lettuce to make it a main dish.  mmmmm - good summer salad!
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