Tex-mex quinoa salad with chili-lime dressing
Makes
6 servings
Keep this salad firmly planted in your weekly meal plan rotation.
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Ingredients
1 cup
uncooked Quinoa, rinsed
1 3/4 cup
reduced-sodium Vegetable broth
1 cup
quartered Grape tomatoes
1 cup
no-salt-added, canned Black beans, drained and rinsed
1 cup
whole-kernel Corn, grilled is nice!
1 cup
diced Orange bell pepper
1/2 cup
chopped Green onions, with white parts
1 small
very finely minced Jalapeno pepper
2 to 3 tbsp
fresh Cilantro
1
medium Avocado, diced
Dressing
3 tbsp
freshly squeezed Lime juice
2 tbsp
(or avocado oil) Olive oil
2 tsp
Honey
1/2 tsp
(and chili powder) Ground cumin
1/4 tsp
Black pepper
Instructions
- Combine quinoa and vegetable broth in a medium pot. Bring to a boil. Reduce heat to low and simmer, covered, for about 15 to 20 minutes, or until quinoa has absorbed all liquid and is tender (check package for exact cooking time). Be careful not to burn it! Remove from heat (leave lid on pot) and let stand for 10 minutes. Uncover and let cool completely.
- Transfer cooked and cooled quinoa to a large bowl. Add tomatoes, beans, corn, bell pepper, onions, jalapeno and cilantro. Mix well.
- In a small bowl, whisk together all dressing ingredients. Pour over salad. Mix well. Cover and refrigerate at least 4 hours. Add diced avocados just before serving.