Mexican Quinoa Salad
Salad Ingredients
Salad Dressing
- 1 Cup uncooked quinoa
- 1 1/2 cups black beans (or a 15. oz. can)
- 1 1/2 cups corn (can use frozen, thawed)
- 1 1/2 cups cherry tomatoes, quartered
- 1 red bell pepper, diced
- 5 green onions, diced
- 1/2 cup chopped fresh cilantro (or more to taste)
- 1/3 cup olive oil
- 1 tsp. cumin
- 1 garlic clove, minced
- Juice from 1 lime
- 1/4 tsp salt
Instructions
Rinse and drain quinoa. Add to pot with 2 cups water and bring to a boil. Cover, reduce heart to low and simmer for 20 minutes or until water has absorbed and quinoa is tender.
In a small bowl, add dressing ingredients and whisk together to thoroughly combine. In a large bowl, add the cooked quinoa with all other salad ingredients. Pour dressing over the top and toss to combine. Can either serve immediately or chill before serving.