Southwestern Quinoa Salad

I have a new recipe for you!

This was my second attempt making quinoa and I must say I love having it as an option to throw in the mix of dinners.

This dish had really great flavor.

We actually ended up having some left over, so the next night for dinner I actually made nachos with it. I just added tortilla chips, cheese, and lettuce for a meatless version of nachos, and it was really good.

And it doesn't hurt that this is super simple to throw together :)

(Serves 4)

Ingredients

1 cup quinoa, uncooked

Olive oil

Salt and pepper

1 15 oz can black beans, drained and rinsed

1 medium sized tomato, chopped

1 15 oz can of corn, drained

½ small red onion, diced

Handful fresh cilantro, chopped

2 Tbsp lime juice

2 tsp ground cumin

Recipe

Add 1 cup of quinoa and 2 cups of water to a medium-sized pot and place over high heat. Once the mixture comes to a boil, reduce heat to low and cover pot with a lid. Cook for 15 minutes, remove from heat, and fluff quinoa with a fork. Pour cooked quinoa into a large bowl.

Drizzle the warm quinoa with olive oil and season with salt and pepper. Taste, and add more salt and pepper if needed.

Add the rest of the ingredients to the bowl – this includes the beans, tomatoes, corn, onion, cilantro, lime juice, lime zest and cumin. Toss well to combine.

For a printable version of this recipe click here.

Recipe adapted from here.