Quinoa Salad
Servings
–
servingsPrep time
Cooking time
Calories
–
kcalIngredients
¾ Cup Quinoa rinsed if needed, check the package
1 ½ Cup water
½ Tsp Salt
1 Container cherry tomatoes cut in halves
1 Can of corn rinsed and drained
1 Chopped avocado
½ Cup Chopped red onions
½ Cup Fresh topped cilantro
2 Tbsp Fresh squeezed lime juice
1 Tsp Spike seasoning Optional but highly recommended
1 Tsp Ground cumin
½ Tsp Ground Ancho chile pepper or use regular chile powder
Fesh ground black pepper to taste
¼ Cup Extra virgin olive oil
Directions
- Check the quinoa package to see if it needs to be rinsed (it often does) and rinse in a fine mesh strainer if needed.
- Combine quinoa, water, salt and bring to a boil, then reduce heat and simmer covered for 15 minutes or until all the water is absorbed.
- Fluff quinoa with a fork and let cool while you prep other ingredients.
- Drain the beans into a colander placed in the sink and rinse well with cold water, until no more foam appears.
- Let beans drain until they are quite dry (or pat dry with a paper towel if you want to speed the process up)
- Cut in half the cherry tomatoes.
- Finely chop red onions and chop the cilantro.
- When the quinoa is fairly cool, combine the quinoa, black beans, corn, avocado, and finely chopped red onion in a bowl.
- Add enough dressing to moisten all the ingredients (you probably won’t need all the dressing, but save the extra to stir into any leftover salad that’s been in the fridge.)
- Gently stir in the chopped cilantro and serve.
- This keeps well in the fridge for several days.
- The salad absorbs the dressing when its refrigerated, so it’s best with a little more dressing stirred in when you eat the leftovers.
