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Mexican Quinoa Salad

Course Main Course, Salad, Side Dish
Cuisine Vegan
Keyword Easy, oil free
Prep Time 25 minutes
Servings 6

Ingredients

  • 1 cup dry quinoa
  • 1 bell pepper red, green, orange, yellow or combination
  • 1 jalapeno pepper
  • 2 roma tomatoes
  • 1 cup corn
  • 1 can black beans
  • 1/2 red onion
  • 1/2 bunch fresh cilantro
  • 1 lime
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1 tsp cayenne pepper
  • 1 tsp salt optional
  • 1 tsp pepper
  • 1 avacado optional

Instructions

  1. Cook quinoa per package instructions.
  2. Chop bell pepper, tomatoes, and cilantro. Dice the red onion and jalapeno. Drain and rinse black beans.
  3. In a large bowl mix cooled quinoa, chopped vegetables, corn, beans, spices and juice from lime. Add more lime juice & spices to taste.
  4. Serve chilled and optionally with sliced avocado.

Recipe Notes

Store in airtight container in refrigerator, best eaten within 5 days.