Tex-Mex · lunch

Southwest Quinoa Salad

Name: Southwest Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: Quinoa, uncooked, 3/4 cup; Black beans, cooked, 2 cups; Sweet corn, cooked, 1 1/3 cups; Red bell pepper, 1 medium; Tomato, 1 medium; Red onion, 1/3; Avocado, 1 medium; Fresh cilantro, 1/4 cup; Lime, 1 large; Olive oil, 2 tbsp; Cumin seed, ground, 1 1/2 tsp; Garlic, 1 clove; Salt, to taste

Quinoa tossed with black beans, corn, peppers and avocado in a cumin lime dressing.

30 min4 servings

45017g66g16g

This one improves overnight as the beans and quinoa soak up the dressing. Add the avocado just before eating.

Ingredients

Quinoa, uncooked3/4 cup
Black beans, cooked2 cups
Sweet corn, cooked1 1/3 cups
Red bell pepper1 medium
Tomato1 medium
Red onion1/3
Avocado1 medium
Fresh cilantro1/4 cup
Lime1 large
Olive oil2 tbsp
Cumin seed, ground1 1/2 tsp
Garlic1 clove
Saltto taste

Steps

Rinse the quinoa and simmer it in 1 1/2 cups water, covered, for 15 minutes. Fluff and cool.
Dice the pepper, tomato and onion.
Whisk the lime juice, oil, cumin, grated garlic and salt.
Combine the quinoa, beans, corn, vegetables and cilantro, then toss with the dressing.
Fold in cubed avocado just before serving.

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Adapted from Down to Earth