Name: Mexican Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4-6
Ingredients: 1 cup uncooked quinoa, rinsed and drained; 2 cups vegetable broth or water; 1 can (15 oz) black beans, rinsed and drained; 1 cup fresh corn kernels (from about 2 ears) or frozen corn, thawed; 1 red bell pepper, diced; 1/2 red onion, finely diced; 1 jalapeño, seeded and minced (optional); 1 avocado, diced; 1/2 cup chopped fresh cilantro; 3 tablespoons fresh lime juice; 2 tablespoons extra virgin olive oil; 1 teaspoon ground cumin; 1/2 teaspoon chili powder; Salt and freshly ground black pepper to taste

Instructions

Cook the quinoa

In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and the quinoa is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and transfer to a large bowl to cool completely.
Prepare the vegetables

While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper, red onion, and jalapeño (if using). Drain and rinse the black beans, and prepare the corn kernels. Chop the cilantro and dice the avocado just before assembling the salad to prevent browning.
Make the dressing

In a small bowl, whisk together the lime juice, olive oil, ground cumin, chili powder, salt, and pepper until well combined. Taste and adjust seasonings if necessary.
Combine the salad

Add the cooled quinoa to a large serving bowl. Add the black beans, corn, bell pepper, red onion, jalapeño (if using), and half the cilantro. Pour the dressing over the salad and toss gently to combine.
Add final touches

Gently fold in the diced avocado and sprinkle the remaining cilantro on top. Taste and adjust seasonings if needed. Serve immediately or chill in the refrigerator for up to 1 hour before serving.

Mexican Quinoa Salad

Ingredients

Instructions

Nutritional Information