This recipe is a crowd-pleaser! Colorful and delicious, Mexican Fiesta Quinoa Salad is the perfect recipe for meal prepped lunches, quick weeknight dinners, or part of a festive summer BBQ!
What (your ingredients):
1 cup quinoa
2 cups vegetable broth
1 15.5 oz can black beans
1 cup fire roasted corn
2 tablespoons olive oil
1 tablespoon white wine vinegar
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
2 spring onions, thinly sliced
How (your directions):
Add quinoa and vegetable broth to a saucepan. Bring to a boil, then cover, lower heat to low, and simmer for 15 minutes.
Meanwhile, add black beans, corn, olive oil, vinegar, cumin, chili powder, and salt to a large bowl. Stir to combine.
Once quinoa has finished cooking, turn heat off and allow to sit, covered, for another 5 minutes.
Add quinoa to the black bean and corn mixture. Top with thinly sliced spring onions.
Enjoy warm, room temperature, or cold! Store leftovers in an airtight container for 4-5 days.
Why (the science): Quinoa and black beans are rich in protein, making this a satisfying lunch throughout the week!