Mexican Quinoa Salad
Mexican quinoa salad is bright, zesty, incredibly flavorful, packed with protein, and it's good for you!
Servings: 4 people
- 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 tbsp. olive oil
- 2 limes juiced
- ¼ tsp. salt
- ¼ tsp. pepper
- diced avocado, for serving
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.