• Alison Elliott

Mexican Quinoa Salad

Updated: Aug 1, 2020


1 c. Dry quinoa

2 c. Water

1 can Black beans

1 can Sweet corn

1 Tomato (chopped)

1 Onion (chopped)

3/4 c. Olive oil

1/3 c. Red wine vinegar

1 Tbsp. Chili powder

1 1/2 tsp. Salt

1 tsp. Onion powder

1 tsp. Garlic powder

1/2 tsp. Cayenne powder

1/2 tsp. Dried cilantro

1/4 tsp. Red pepper flakes

1/4 tsp. Pepper

1 Avocado (mashed, optional)

Bring the water to a boil. Add the quinoa and let simmer for 15 minutes. Set aside to cool when done. In a bowl, combine the beans, corn, tomato, and onion. In a separate bowl, make the dressing by combining the olive oil, red wine vinegar, chili powder, salt, onion powder, garlic powder, cayenne powder, dried cilantro, red pepper flakes and pepper. Stir the dressing and pour it onto the bean and corn mixture. Stir in the quinoa. Serve with a dollop of avocado (optional).

Serving Size: 6

17 views0 comments

Recent Posts

See All