Mexican Quinoa Salad Recipe
Ingredients
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 (I used diced Romas)
1 red bell pepper, diced
5 green onions, diced
1/2 cup chopped fresh cilantro (or more to taste)
Dressing
1/3 cup olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime
1/4 tsp salt
Directions
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.
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 (I used diced Romas)
1 red bell pepper, diced
5 green onions, diced
1/2 cup chopped fresh cilantro (or more to taste)
Dressing
1/3 cup olive oil
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime
1/4 tsp salt
Directions
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.
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