QUINOA SOUTHWEST SALAD

serves 8

if eaten as an entree, recommended sides: green salad, grilled asian chicken, crusty artisan bread
if taken as a side, recommended entree: bbq'd pork chops, grilled bbq chicken drumsticks

FOR THE DRESSING: 
puree all the following in a blender:
1 tablespoon sugar
4 cloves garlic

½ cup oil (flavored oils are nice if you have them on hand, lemon is great with this)

2 teaspoons powdered ginger

½ cup lime juice

zest of one lime

4 teaspoons vinegar (any kind is fine)

2 tablespoons salt

½ cup fresh packed cilantro leaves, optional

FOR THE SALAD:

3 cups water1 ½ cups uncooked quinoa, rinsed and drained
2 15-oz cans black beans, drained and rinsed

1 can whole kernel corn

2 avocados, peeled and cut into small chunks

1 ½ pints grape tomatoes, halved

Bring water to a rolling boil.  Add quinoa and boil hard for 13 minutes.  Drain and cool. Combine beans, corn, avocado, and tomatoes. Toss with cooled quinoa.  Pour dressing over and mix to coat.