1 cup Bob’s Red Mill Tricolor Quinoa Grain
1 can black beans, drained and rinsed
3 scallions, thinly sliced
2 ears of corn, raw, kernels removed
1 red bell pepper, diced
1 jalapeno, diced
2 nectarines, diced
½ english cucumber, seeded and diced
2 vine tomatoes, seeded and diced
Juice of 2 limes
1 tsp honey
½ shallot, minced
2 tbsp sherry vinegar
⅓ cup olive oil
Kosher salt and freshly ground black pepper, to taste
3 Avocados, halved and pitted OR 6 large heirloom tomatoes, inner seeds scooped and reserved for another use (optional)
Bring 2 cups of water to a boil in a 2 quart pot with a lid. Add quinoa and return to a boil. Reduce heat to a simmer, then cover and cook for about 12 minutes or until all of the water has been absorbed.
Remove from heat, then fluff with a fork and let cool for about 5 minutes. Meanwhile, line a sheet pan with parchment paper. Once the quinoa has cooled for 5 minutes, spread it onto a sheet pan to let cool completely, about 15 more minutes.
Once quinoa is cool, add it to a large bowl. Add the black beans, scallions, corn, red pepper, jalapeno, nectarine, cucumber and tomatoes. Stir to combine.
Add the lime juice, honey, sherry vinegar, salt, pepper and olive oil to a pint-sized mason jar with a tight fitting lid. Seal the jar and shake until emulsified. Add the dressing to the quinoa salad and stir gently to combine.
Let chill for at least 1 hour before serving. Can be prepared the night before.
If desired, serve in avocado halves or heirloom tomato bowls. For the avocados; scoop out some of the avocado flesh and fill with the prepared quinoa salad. For the tomatoes; scoop out all but ½ inch of the outer tomato flesh and fill with the prepared quinoa salad. Reserve the tomato scraps for sauce of gazpacho.