Mexican Quinoa Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups water
  • 1-15 ounce can black beans, drained and rinsed
  • 1 cup frozen corn, defrosted
  • 1 cup fresh tomatoes, seeded and chopped
  • 1 cup Persian cucumbers, chopped
  • 1 green onion, thinly sliced
  • ½ jalapeño, seeded and minced
  • ¼ cup chopped cilantro
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lime juice (about ½ of a lime), plus more as needed
  • kosher salt
  • freshly ground pepper
Instructions
  1. Rinse quinoa thoroughly. Combine water and rinsed quinoa in medium saucepan. Bring to a boil. Reduce heat to a simmer, cover, and cook about 15-18 minutes. Remove from heat and allow to sit for 5 minutes. Gently fluff with fork.
  2. While quinoa is cooking, combine black beans, corn, tomatoes, cucumbers, green onion, jalapeño, and cilantro in large bowl. Mix in extra virgin olive oil and lime juice. Season to taste with kosher salt and freshly ground pepper. Adjust seasoning if necessary.
  3. Once quinoa has cooled, gently combine with vegetable and bean mixture.
  4. Adjust seasoning.
Recipe by Every Kitchen Tells A Story at https://everykitchentellsastory.com/mexican-quinoa-salad/