Mexican Quinoa Salad
Submitted by Jeanne Larson
About the cook: I am a wife, mom and recipe creator who has a passion for healthy living. I amalso a part-time middle school teacher who teaches a Farm to Table cooking class, Health and PE teacher. My side business is called Endurance Fit For Life, where I post daily healthy recipes, simple healthy food ideas, hiking trails, and family-friendly adventures. My goal is to get the word out to people that healthy eating does not have to be difficult. I aim to simplify healthy cooking in the kitchen for everyone!
About the dish: This is a fabulous an healthy side dish that is perfect for a potluck or meal for you and your family. It is nutrient-dense and full of flavor! Enjoy!
National Origin: Mexican
Estimated Time: 30 to 60 Minutes
2 cups tri-colored quinoa (or any quinoa would work)
1 cup chopped tomatoes
1 can organic black beans
1 can organic corn or fresh corn cut from cob
1/2 cup chopped cilantro
3 green onions diced
Juice from a whole lime
1tbs Rice Vinegar
1-2tbs olive oil
1 tsp cumin
1 tsp garlic powder
½ tsp sea salt
Cook quinoa according to package directions. Let cool before adding ingredients.
Once quinoa cools, put the remaining ingredients in a large bowl and mix well with quinoa. The seasoning I added was according to our taste. You may need to add a bit of cumin or garlic salt. Add additional if needed. Serve chilled.