Mexican Quinoa Salad

I love the combo of fresh cilantro with beans, tomatoes and Mexican flavors.

Quinoa is a quick and easy grain to cook.  This salad recipe is fast and easy to make.  It’s a great summer dish loaded with flavor and protein, is vegan and fat free.  Healthy, hearty and tasty.

Ingredients:  all of my ingredients are organic and non-GMO

1 cup plain uncooked quinoa and 1/4 cup of red uncooked quinoa.

1 cup frozen corn kernels, thawed (could use fresh corn off the cob)

2 cups water or veggie stock

pinch of Himalayan salt

15 oz. black beans, rinsed and drained

1/2 cup diced yellow or red pepper

1/2 cup diced tomotoes or halved cherry tomatoes

1/4 cup fresh cilantro leaves, diced

Dressing:

2 tsp lime zest

1 tbsp lime juice

2 tsp cumin

2 tsp chili powder

2 tbsp tamari

2 tsp apple cider vinegar

Place quinoa, corn and salt in water or stock and bring to a boil.  Simmer, covered for about 20 minutes on low.  While quinoa is cooking make dressing by whisking together dressing ingredients in small bowl.  After quinoa is done cooking transfer to a bowl and fluff with a fork.  Stir in black beans and tomatoes, peppers, cilantro and dressing.  Stir to mix well.  Season with more salt if needed.  It’s great warm, cold or even good the next day.

Enjoy.

 

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