Copy of Tex-Mex Quinoa Salad

A great recipe for your vegetarian friends

  • For the salad:
  • 1 1/2 cups quinoa, rinsed well
  • 2 3/4 cups water
  • 1/2 teaspoon kosher salt
  • 1 (15-ounce) can black beans, drained and rinsed (check sodium content)
  • 1 cup fresh or thawed frozen corn kernels (organic only)
  • 1/2 small red onion, small dice
  • 1 medium red bell pepper, cored, seeded, and diced (organic only)
  • 1 medium yellow bell pepper, cored, seeded, and diced (organic only)
  • 2 medium avocados, diced
  • 1/2 cup coarsely chopped fresh cilantro, divided
  • For the dressing:
  • 1/2 cup olive oil
  • 1/3 cup freshly squeezed lime juice (from 2 to 3 limes)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon kosher salt
  • Pinch of cayenne pepper

Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes

Source: and some variations from me