Mexiquinoa Salad
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 cup quinoa
  • 2 cup vegetable broth, chicken broth, or water
  • 1/2 teaspoon sea salt
  • 1 cup cooked corn kernels
  • 1 cup cooked black beans
  • 3 scallions, sliced
  • 1 small bunch cilantro leaves, chopped
  • 2 tablespoon olive oil
  • zest and juice of 1 lime
  • 1/2 teaspoon ground cumin
  • salt and pepper, to taste
Directions
  1. Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool.
  2. Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve.