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Mexican Quinoa Salad
Prep Time:
15 Minutes
Cook Time:
20 Minutes
Servings:
6
INGREDIENTS
Salad:
1 cup quinoa, uncooked
2 cups water
1 15 oz. can of black beans, rinsed
1 15 oz can sweet corn
1-pint cherry tomatoes, halved
1/4 large red onion, minced
2 large avocados, sliced (for serving)
Dressing:
1/3 cup olive oil
1/4 cup chopped cilantro, fresh
1 tablespoon apple cider vinegar
1 lime, juiced (1/4 cup lime juice)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon honey
pinch of smoked paprika
1/8 teaspoon salt
3ml Extract Labs Extra Strength Lemon Tincture
INSTRUCTIONS
- In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.
- Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.
- Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.
- Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.
Source:
https://fitfoodiefinds.com/chunky-southwestern-quinoa-salad/
