Mexican Quinoa Salad
Mexican Quinoa Salad, a flavorful addition to your collection of salad recipes this summer especially when you are in a rush.
Ingredients
- 1 cup cooked quinoa as per instructions
- ½ cup canned black beans
- ½ cup canned sweet corn
- chopped cilantro
- 1 small red pepper chopped
- 1 small green pepper chopped
- 1 small red onion chopped didn't use it
- 1-2 green onion chopped
- avocado optional (didn't use it)
- ¼ extra virgin olive oil
- 1 tbsp roasted cumin powder
- salt to taste
- ¼ tsp black pepper powder
- 2 tbsp lime juice or to taste
- 1 tbsp vinegar or apple cider vinegar
- 3-4 garlic cloves press it with a garlic presser, or finely chopped
- ¼ tsp garlic powder
Instructions
- First of all cook the quinoa as per the instructions which is 1 cup quinoa with 2 cups of water. Once done fluff it up using a fork and let it cool down completely. Then refrigerate for about half hour.
- To make the dressing, in a mason jar, add olive oil, cumin powder, salt, pepper, lime juice, vinegar, pressed garlic, and garlic powder. Put on the lid and shake it well. Set the dressing aside.
- Rinse the black beans and corn well once taken out of the can. Take the quinoa out of the refrigerator. In a mixing bowl, add quinoa, black beans, both peppers, cilantro, onion, green onions, avocado if using. Mix everything together. Now add the dressing to the mixture and mix well again. Do a taste test to see if there is any salt needed. Add it at this time and mix it. You can refrigerate for a little bit before serving so the flavors can marry.
- Your Mexican Quinoa Salad is ready to be served.