Mexican Quinoa Salad
This healthy and delicious Mexican Quinoa Salad is a protein filled meal guaranteed to satisfy with loads of summer flavor.
Servings Prep Time
8servings (cup per servings) 10 minutes+ 1 hour of cool time
Cook Time
20minutes
Servings Prep Time
8servings (cup per servings) 10 minutes+ 1 hour of cool time
Cook Time
20minutes
Ingredients
  • 1 1/4cup quinoa, dry and rinsed
  • 2 1/2cups low-sodium chicken broth
  • 1 (15-ounce) can reduced-sodium black beans,drained and rinsed
  • 1 (15.25-ounce) can low-sodium whole kernel corn,drained and rinsed
  • 1 red bell pepper, diced
  • 6 green onions. thinly sliced
  • 1/4cups chopped fresh cilantro
  • 1 jalapeno pepper, seeded and finely diced
  • 1/3cup lime juice
  • 1/4cup extra virgin olive oil
  • 2tbs white balsamic with pear vinegar
  • 1tsp ground cumin
  • 1/2tsp salt
  • 1/2tsp black pepper
Instructions
  1. In a medium saucepan, combine the quinoa and chicken broth. Bring to a boil over medium-high heat, reduce to a simmer, cover, and cook until the seeds are translucent and have “spiraled out,” 12 to 15 minutes. Uncover, fluff with a fork, and set aside to cool for 5 minutes.
  2. In a large bowl, combine the black beans, corn, bell pepper, green onions, cilantro and jalapeƱo. Add the cooled quinoa and stir to mix all the ingredients well.
  3. In a small bowl, whisk together the lime juice, olive oil, vinegar, cumin, salt and pepper.
  4. Pour the dressing over the quinoa mixture and stir to evenly combine. Refrigerate for at least 1 hour before serving.
Recipe Notes

Adapted From: Womanista