Southwestern Quinoa Salad
Ingredients
!Dressing
Juice of 8 limes
Zest of 2 limes
¼ cup olive oil
½ tablespoon of salt
½ tablespoon of pepper
½ teaspoon of cumin
½ teaspoon of cayenne pepper
3 garlic cloves, minced
½ teaspoon of chili powder
1 teaspoon of sugar
!Salad
2 15 oz cans of black beans
1 green bell pepper, diced
2 red bell peppers, diced
1/2 bunch scallions, sliced thinly
1 bunch cilantro, chopped
1 red onion, diced
2 jalapenos, chopped (and seeded for less spice – don’t be a sissy)
4 corn on the cob, roasted
1 ½ cups quinoa, cooked
2 avocados, chopped
Preparation
1
Mix all dressing ingredients together and let sit in fridge while preparing salad
2
Combine first 7 salad ingredients in a large bowl
3
Preheat oven to 400 degrees
4
Place cleaned ears of corn directly on oven rack and roast for 25 minutes
5
Remove from oven and let chill
6
Cut corn kernels off the cob and mix in bowl with other ingredients
7
Cook quinoa according to package directions or use pre-cooked quinoa
8
Combine quinoa in bowl with salad ingredients
9
Toss salad with dressing
10
Place in fridge for 1-3 hours
11
Remove from fridge and mix in avocado gently
12
Serve at room temp
13
Enjoy!
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About
Celebrate Cinco de Mayo with this Southwestern Quinoa Salad. It’s as easy as it is flavorful without adding a ton of unnecessary calories
Added:
Friday, May 6, 2016 - 9:44pm
