This bright Southwest Quinoa Salad is full of new tastes and textures. The quinoa and black beans give it a lot of protein, and there are lots of different colored vegetables in it. The tangy lime dressing gives this salad a nice kick of coolness.
Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 cup black beans, cooked. 1 cup corn kernels, fresh or frozen. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup cilantro, chopped. 1 avocado, diced. Juice of 2 limes. 2 tablespoons olive oil. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper, to taste.
Instructions: In a medium saucepan, bring water to a boil. Add quinoa, reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked and water is absorbed. Remove from heat and let it cool. In a large mixing bowl, combine cooked quinoa, black beans, corn, bell pepper, cherry tomatoes, red onion, cilantro, and avocado. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to make the dressing. Pour the dressing over the salad and toss until everything is well coated. Serve immediately or refrigerate for later. Enjoy!
Prep Time: 15 minutes
Cook Time: 15 minutes
Chesham Yoga
