
Ingredients
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
