Mexican Quinoa Salad
I love food with lots of colors and lots of flavor. I have been trying to make some meals ahead for the week so that I have easy, healthy options to take for lunch at work, and this is my favorite so far!!!
1 cup dry quinoa
1 cup frozen corn
1 bunch fresh cilantro, torn
1 bunch green onions
1/2 medium red onion
1 bell pepper
1 jalapeno pepper, if desired
1-2 cups cooked black beans (or 1 can black beans, drained and rinsed)
Seasonings al gusto: salt, pepper, cumin, chili powder, garlic
First cook the quinoa according to the directions (I did 1 cup dry quinoa with 2 1/4 cups vegetable broth, cooked on the stove-top until all the liquid has been absorbed.)
While the quinoa is cooking you can chop up all those other colorful ingredients into small pieces.
The in a large bowl mix the quinoa, beans, and everything else! Squeeze the juice of 1 lime and add seasonings as well. I just put it in the fridge overnight to let the corn defrost and it was ready to go!
This tasted so fresh and summery wrapped in a tortilla with a little bit of cheese. It's a super easy salad that would also work great for a summer potluck.