1 cup quinoa
2 cups vegetable broth
1/2 diced red onion
1 can corn, rinsed
1 can black beans, rinsed
2 peppers, diced (I used one red + yellow)
1 jalapeno, deseeded and diced
1/3 packed cup cilantro, chopped. Dressing
1/2 cup olive oil
1/4 cup lime juice (fresh squeezed)
1 clove garlic, chopped
1 tsp salt
1 tsp pepper
1 tsp cumin
1/4 cup chopped cilantro
In a pot, add quinoa and veggie broth. Bring to a boil.
Once at a boil, cook for ~15 minutes or until all liquid is absorbed and quinoa is fluffy. Use a fork to fluff.
Prepare all vegetables and cilantro and combine in a large
mixing bowl. Add in quinoa and stir to combine.
For the dressing, mix all ingredients together in a small
mixing bowl. Pour overtop of the quinoa mixture. Stir to combine.
Serve at room temperature and store in fridge.
Category: Side Dish Method: stovetop Cuisine: Mexican Diet: Gluten Free