Mexican Quinoa Salad
Ingredients
The salad
-
1
cup
quinoa
-
2
cups
vegetable broth
-
½
cup
diced red onion
-
1
can
corn, rinsed
-
1
can
black beans, rinsed
-
2
pieces
peppers, diced (1 red + 1 yellow)
-
1
piece
jalapeño, deseeded and diced
-
⅓
cup
cilantro, chopped
The dressing
-
½
cup
olive oil
-
¼
cup
lime juice (fresh squeezed)
-
1
clove
garlic, chopped
-
1
teaspoon
salt
-
1
teaspoon
pepper
-
1
teaspoon
cumin
-
¼
cup
cilantro, chopped
Instructions
- 1. In a pot, combine quinoa and vegetable broth and bring to a boil.
- 2. Once boiling, reduce heat and cook for about 15 minutes until liquid is absorbed and quinoa is fluffy. Fluff with a fork.
- 3. Prepare all vegetables and cilantro, then combine in a large mixing bowl.
- 4. Add the cooked quinoa to the bowl and stir to combine.
- 5. In a small mixing bowl, mix all dressing ingredients together.
- 6. Pour the dressing over the quinoa mixture and stir to combine.
- 7. Serve at room temperature and store leftovers in the fridge.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
14g
Total carbohydrates
30g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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