Mexican Quinoa Salad
Mexican quinoa salad is bright, zesty, incredibly flavorful, packed with protein, and it's good for you!
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Servings: 4 people
Ingredients
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- ½ cup chopped red onion
- 1 cup grape or cherry tomatoes, cut in half
- 1 cup canned black beans , drained and rinsed
- 1 cup canned corn, drained and rinsed
- ¼ bunch cilantro, chopped
- 1 cup cotija cheese, crumbled
- 2 tablespoon olive oil
- 2 limes, juiced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- diced avocado, for serving
Instructions
- Rinse the quinoa in a fine-mesh strainer until water runs clear.
- Add the rinsed quinoa and vegetable broth to a pot and bring to a boil. Reduce the heat, cover and simmer until the quinoa is soft and has absorbed all of the liquid. About 15-20 minutes. Cook times may vary depending on the size of your pot.
- Add the cooked quinoa to a large bowl and fluff with a fork.
- Toss the quinoa with the remaining ingredients. Taste and season with more salt, if needed.
- Serve warm or cold. Add the avocado just before serving.
- Keep refrigerated (without avocado) for up to 4 days.
Nutrition
Calories: 215kcal
