Ingredients
Salad
- 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
Instructions
- 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 DishMethod: stovetopCuisine: MexicanDiet: Gluten Free
