Ingredients
- 1 cup quinoa (uncooked)
- 15 oz. can black beans
- 8 oz. cherry tomatoes
- 1 orange bell pepper
- 1 1/2 cups corn (I used frozen, thawed)
- 4 green onions
- 1/2 cup fresh cilantro
- Optional: avocado for serving
For the dressing:
- 1 tsp. cumin
- 1 garlic clove, minced
- Juice from 1 lime, more to taste
- 1/4 tsp. salt
Directions
- Rinse and cook quinoa according to package directions. (Feel free to use broth instead of water for more flavor.)
- Meanwhile, in a small bowl, add dressing ingredients and whisk to combine. Set aside.
- Rinse and drain beans. Dice the bell pepper, slice the green onions, quarter the cherry tomatoes, and chop cilantro.
- visit: Mexican Quinoa Salad @ thegardengrazer.com For Recipe Instructions.
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