Picnic : Mexican Quinoa Salad

Mexican Quinoa Salad:

1 cup of quinoa 
1 cup vegetable broth (or water if no broth available) 
1 can black beans -drained and rinsed in a colander 
1 cup fresh or frozen corn (prefer white shopeg corn if buying frozen) 
2-3 cloves garlic, minced
1/4 cup onion, diced 
1 cup tomatoes or canned tomatoes, chopped

1-2 tsp chili powder
1/2 tsp cummin
salt and pepper to taste
juice of 1 lime
half bunch of cilantro, diced for sauté and for garnish
1-2 jalepenos, sliced in circles and added as garnish 
1/2 jalepeno, diced and added to saute
salt and pepper to taste

Cook/Prep Instructions
prepare quinoa with 1:1 ratio water or broth – set aside 

saute garlic, onion, and diced jalapeño. add broth, tomatoes, qunioa, and spices to saute pan. add black beans, cilantro for flavor.
simmer everything for about 5 minutes
let cool just a bit and stir in garnish of cilantro and fresh jalapeño 

NOTE:   serve with sides of cilantro avocado dressing 

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