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Mexican Fiesta Quinoa Salad

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0 made it | 0 reviews | 0 photos
Source: Chelsea - Victae.com


Serves
6
Prep
10 minutes
Cook
15 minutes

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! 


Ingredients


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


Directions


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!



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