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Mexican Quinoa Salad
This colorful fresh and healthy salad is a snap to make. It is packed with protein and fiber and tastes great!
Servings: 6 | Prep Time: 10 min | Cook Time: 15 min
INGREDIENTS
1 ½ cups cooked quinoa, preparedaccording to package directions
1 pint of grape or cherry tomatoes, halved
1 (15-ounce) can organic black beans,rinsed and drained
1 cup corn
3 green onions, thinly sliced
6 ounces Monterey Jack cheese, cubed (optional if vegan)
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1 clove minced garlic
1/2 teaspoon salt
freshly ground black pepper to taste
1/4 cup chopped fresh cilantro or parsley
DIRECTIONS
Mix the quinoa, tomatoes, black beans, corn, green onions and cheese in a large bowl.
Whisk together the olive oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the quinoa and vegetable mixture and toss together. Add the cilantro or parsley, gently toss, and serve.
Whisk together the olive oil, vinegar, garlic, salt and pepper in a small bowl. Pour over the quinoa and vegetable mixture and toss together. Add the cilantro or parsley, gently toss, and serve.
