Mexican Quinoa Salad
Serves 6
15 mins prep
10 mins cook
25 mins total
A delicious plant-based lunch made with quinoa, corn, black beans, cherry tomatoes, jalapeños, red onion, cilantro, and avocado, tossed with lime juice and olive oil. This flavorful salad can be customized with optional add-ins like feta and grilled chicken for varied daily meals.
0 servings
1: Cook quinoa according to package instructions, using a little less water for fluffier quinoa. 2: Sauté corn in olive oil for 5 minutes, stirring often until charred. 3: Rinse and drain black beans. 4: Chop vegetables (jalapeños, red onion, cilantro, avocado). 5: Assemble salad in a large bowl and toss with lime juice, olive oil, and sea salt.