Mexican Quinoa Salad
1 1/2 cups water
1 cup quinoa
Heat water to boiling. Add quinoa and cover with lid. Lower heat to medium-low and allow to simmer until the liquid is absorbed (about 15 minutes). Cool.
1 cup quinoa
Heat water to boiling. Add quinoa and cover with lid. Lower heat to medium-low and allow to simmer until the liquid is absorbed (about 15 minutes). Cool.
1 yellow bell pepper, cut into chunks
1/2 small jalapeño, finely chopped (I leave this out if using spicy salsa)
2 green onions, chopped
2 roma tomatoes, diced
1 (15 ounce) can black beans, drained and rinsed
1 handful chopped cilantro
1/2 cup salsa (if I have pico I use that)
2 tablespoons olive oil
1 tablespoon lime juice
salt to taste
1/2 small jalapeño, finely chopped (I leave this out if using spicy salsa)
2 green onions, chopped
2 roma tomatoes, diced
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can corn, drained and rinsed (optional)
1/2 teaspoon cumin1 handful chopped cilantro
1/2 cup salsa (if I have pico I use that)
2 tablespoons olive oil
1 tablespoon lime juice
salt to taste
Add remaining ingredients to the cooled quinoa. Lightly toss together until well coated by the salsa and oil.
Refrigerate for an hour before serving.
Just to wet your palate I am adding this picture from recipegirl.com:
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