Mexican Quinoa Salad
December 9, 2017
This Mexican salad has amazing flavors blended together. It’s great for an easy, portable work lunch!
Prep Time30 minutes
Cook Time18 minutes
Servings6
Ingredients
- 2 cups water
- 1 cup quinoa
- 3 cups chopped spinach
- 1 cup corn
- 1 can black beans, rinsed
- ½ cup red onion, diced
- ½ cup tomato, chopped
- ¼ cup cilantro, chopped small
- 1 avocado, diced
- 1 avocado, ripened
- ½ cup water
- 2 Tbsp Lime juice
- ½ cup cilantro
- ¼ tsp cumin
- ¼ tsp salt
- ¼ tsp tabasco sauce
Avocado Dressing
Instructions
- Bring the water to a boil in a medium saucepan over high heat. Place the quinoa in a mesh strainer and rinse under cold running water. Drain well.
- Add the quinoa to the boiling water. Reduce heat to low and simmer, covered, for 15 minutes. Remove from heat and let stand, covered for 5 minutes. Fluff with a fork and let cool. Transfer to a large bowl.
- Meanwhile prepare the dressing. Put all ingredients in a high speed blender and blend or food processor and process for 15 seconds.
- Add the remaining ingredients. Dress and toss salad before serving.
elizabethzrd.com
