Mexican Quinoa Salad (+ More Quinoa Salad Recipes)

Ingredients

• 1 cup quinoa (uncooked)
• 2 cups water
• 15 oz. can of black beans (rinsed)
• 15 oz can sweet corn
• 1 pint cherry tomatoes halved
• 1/4 large red onion (minced)
• 2 large avocados (sliced (for serving))
• 1/3 cup olive oil
• 1/4 cup chopped cilantro (fresh)
• 1 tablespoon apple cider vinegar
• 1 lime (juiced (1/4 cup lime juice))
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon honey
• pinch of smoked paprika
• 1/8 teaspoon salt

Steps

1. 1

   In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.

2. 2

   Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.

3. 3

   Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.

4. 4

   Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.