Mexican Quinoa Salad
Prep Time:
Cook Time:
Serves:
Serves 6
Ingredients
1 cup uncooked quinoa | 1 can low sodium black beans, rinsed well | 1 mango, peeled and diced | 1 red pepper, diced | 3 scallions, sliced thinly | 1 avocado, diced | 1/3 cup fresh squeezed lime juice | ½ jalapeño, seeded | 1/3 cup fresh cilantro leaves | ¾ teaspoon ground cumin | ½ cup extra virgin olive oil | ½ cup queso fresco, crumbled (optional) | Salt and pepper to taste
Preparation
1. Bring 2¼ cups of water to a boil. | 2. Add quinoa and cover with lid. | 3. Return to a boil and then reduce to a simmer, until water is absorbed and quinoa is tender but firm. | 4. Turn out onto a baking sheet to cool. | 5. While cooling, make the dressing: Combine lime juice, jalapeño, cilantro, cumin and olive oil in food processor and process until smooth. | 6. In a large bowl, gently toss quinoa, beans, mango, red pepper, scallions and avocado. | 7. Drizzle dressing over salad and gently mix. | 8. Season with salt and pepper. | 9. Top with queso fresco if using.