Mexican Quinoa Salad

Prep:

10 m

Cook:

20 m

Ready in:

30 m

Yum

This colorful and healthy quinoa salad is guaranteed to make you feel fresh and renewed!

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Servings: 6

Water

2 cups

Quinoa

1 cup

Canned black beans, rinsed and drained

15 oz.

Extra-virgin olive oil

¼ cup

Limes

Ground cumin

2 tsps.

Salt

1 tsp.

Red pepper flakes

½ tsp.

Cherry tomatoes

1 ½ cup

Chopped green onions

Canned corn, rinsed and drained

15 oz.

Cilantro, chopped

¼ cup

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.

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