Mexican Quinoa Salad

Mexican Quinoa Salad

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dinner

Quick and Easy Summer Recipes Nut-Free Soy-Free Gluten-Free Fruit Beans/Legumes Side Dish Appetizer Salad Dinner Mexican
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
439
FAT
11g
CARBOHYDRATES
73g
PROTEIN
16g

MAIN INGREDIENTS

  1. 1 cup quinoa
  2. 1 can black beans
  3. 1/2 bunch cilantro
  4. 1 lime
  5. 1 mango
  6. 1 can corn
  7. 3 cups mesclun mix
  8. 1 teaspoon cumin**
  9. 1/8 teaspoon chili powder**
  10. 2 tablespoons olive oil*
  11. 1 red onion
  12. *not included
  13. ** spice blend

TOOLS

  • Medium Pot

INSTRUCTIONS

1
Prep: Rinse and dry the produce. Drain and rinse the beans and corn. Cut the mango into 1 inch pieces by first cutting around the large pit, then peel and dice. Remove cilantro leaves from stems, roughly chop the cilantro leaves and discard stems. Roll the lime on your countertop to soften the flesh and release more juice. Cut the lime in half, juice into a small bowl and set aside. Peel and dice the onion.
2
Cook the quinoa. Bring 1 cup quinoa and 2 cups water to a boil. Reduce heat to low and simmer covered until quinoa is cooked through, about 15 minutes. Fluff with fork and let cool.
3
Make the dressing by combining 2 tablespoons olive oil, spice blend of cumin and chili powder, and lime juice. Mix well.
4
Add the corn, onion, beans, mesclun mix, mango and half of the cilantro in a large bowl.
5
Add the dressing to the cooled quinoa and toss well to coat.
6
Garnish with cilantro and serve warm or at room temperature. Enjoy!