Mexican Quinoa Salad
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 40 mins
Serves: 6
This Mexican Quinoa Salad is full of fresh ingredients and has a zippy jalapeño vinaigrette! Get your veggies today with this perfect side or main dish.
Spring has arrived and we have been in the mood for lighter food with brighter colors that are full of flavor. That is where this Mexican Quinoa Salad comes in. It has tons of fresh veggies and a jalapeño vinaigrette that perfectly helps marry the salad together.
Cinco de Mayo was yesterday to help continue the celebration make this dish along with a side of some burritos or tacos! Also keep it in mind for summer picnics as well - your friends and family will thank you.
INGREDIENTS
1 cup uncooked quinoa
2 cups water (or vegetable broth)
1/2 large red pepper diced
1/2 large orange pepper diced
11 oz canned corn drained
15 oz black beans, rinsed and drained
4 green onions sliced
1/4 cup chopped cilantro
1/2 avocado diced
2 tablespoons apple cider vinegar
2 tablespoons vegetable oil
3 tablespoons honey
2 tablespoons fresh lime juice
2 teaspoons minced fresh jalapenos
1/2 teaspoon dijon mustard
1 small garlic clove minced
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon cilantro
INSTRUCTIONS
Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
This can be served warm or chilled
photo and recipe credits to Cooking on the Front Burner
