Side Pannel
Mexican Quinoa Salad
Mexican Quinoa Salad
- Recipe Submitted by Rosemary on 11/21/2014
Category: Side Dishes, Salads, Mexican
Ingredients List
- 1 cup uncooked quinoa
- 1 1/2 cups black beans (or a 15 oz. can)
- 1 1/2 cups corn (I used frozen, thawed)
- 1 1/2 cups cherry tomatoes, quartered
- 1 red bell pepper, diced
- 5 green onions, diced
- 1/2 cup chopped fresh cilantro (more to taste)
- Optional: serve topped with avocado
- {For the dressing}
- 2 Tbsp. olive oil
- 1 tsp. cumin
- 1 garlic clove, minced
- Juice from 1 lime (more to taste)
- 1/4 tsp. salt
Directions
1. Rinse and drain quinoa. Add to pot with 2 cups water and bring to a boil.
2. Cover, reduce heat to low, and simmer for 20 minutes or until water has absorbed and quinoa is tender.
3. In a small bowl, add all five dressing ingredients and whisk together to thoroughly combine.
4. In a large bowl, add the cooked quinoa with all other salad ingredients.
5. Pour dressing over the top and toss to combine.
6. Can serve immediately or chill before serving.
2. Cover, reduce heat to low, and simmer for 20 minutes or until water has absorbed and quinoa is tender.
3. In a small bowl, add all five dressing ingredients and whisk together to thoroughly combine.
4. In a large bowl, add the cooked quinoa with all other salad ingredients.
5. Pour dressing over the top and toss to combine.
6. Can serve immediately or chill before serving.
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