Mexican Quinoa Salad

I am a huge fan of Mexican food! The flavorful and aromatic medley of beans, vegetables, and spices is a delight to all the senses. I tossed this salad together this morning for lunch; I am pleasantly surprised, and thought I would share!


Mexican Quinoa Salad

1 cup whole grain quinoa
1 1/4 cup water
1/2 tsp salt
1/4 cup greenpepper, chopped
1/4 cup cucumber, chopped
1/4 cup tomatoes, deseeded and chopped
1/4 cup green onions, chopped
1 ripe (but firm) avocado, cubed
1/4 cup carrots, thinly sliced
1/4 cup corn kernels
1/2 cup black beans
3 tbsp chunky salsa
1/4 tsp fajita spice
Cilantro, for garnish

1. Rinse quinoa. Add water and salt, and bring to a boil. Let it simmer covered for 7-10 minutes, until quinoa is cooked. Fork through cooked quinoa. Let it cool.

2. Toss together all ingredients (including cooled quinoa) in a large bowl. Serve chilled.

Published by Anjali Joshi

Anjali Joshi is a science educator, author, and lifelong learner. She is mom to two curious boys who keep her on her toes!

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