Mexican Quinoa Salad
Serves 615 mins prep10 mins cook
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
What you need
Instructions
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.View original recipe