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Healthy Mexican Quinoa Salad

Servings: 6

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients:

  • 1 cup dry Quinoa
  • 1 can 15 ounce Black Beans
  • 1 can 15 ounce Corn
  • 1 cup halves Cherry tomatoes
  • 1/2 chopped Red Onion
  • 1 chopped Ripe Avocado
  • 1/4 cup chopped Fresh cilantro
  • 2 tbsp Extra virgin olive oil
  • 2 tbsp Lime juice
  • 1 tsp Ground cumin
  • 1/4 tsp Cayenne pepper
  • to taste Salt and pepper

Instructions:

  1. Rinse the quinoa under cold water. In a medium-sized pot, combine the quinoa with 2 cups of water. Bring the mixture to a boil over medium-high heat, then reduce the heat as necessary to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water and the quinoa is tender, about 15 minutes.
  2. While the quinoa is cooking, drain and rinse the black beans and corn, chop the tomatoes, onion, avocado and cilantro.
  3. In a large bowl, combine the cooked quinoa, drained black beans and corn, chopped tomatoes, onion, avocado and cilantro.
  4. In a small bowl, whisk together the olive oil, lime juice, cumin, and cayenne pepper with a pinch of salt and pepper. Drizzle the dressing over the salad, and toss to combine.
  5. Serve the Mexican Quinoa Salad immediately, or refrigerate it for later. The flavors mesh well together over time, so it’s a great candidate for leftovers or packed lunches.