Canned black beans, rinsed and drained
Extra-virgin olive oil
Red pepper flakes
1 ½ cup
Chopped green onions
Canned corn, rinsed and drained
Mexican Quinoa Salad
- Place quinoa in a skillet, add 2 cups water. Heat it up to its boiling point. After that, reduce heat to medium-low and cover the skillet. Simmer for about 10 minutes until quinoa is soft. Then let it cool.
- Take a medium-sized bowl. Whip lime juice, olive oil, cumin, pepper flakes, and salt together in it.
- Place cherry tomatoes, beans, corn, onions, and quinoa in a bowl, then pour the dressing all over it until it’s coated. Add cilantro and salt.