- 1 1/2 cup dried quinoa
- 1 cup fresh corn
- 1 cup black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 cup red onions, diced
- 1 jalapeño, seeded and sliced
- 1/4 cup olive oil
- 1/4 cup cilantro, minced
- juice of 2 limes
- 2 teaspoon cumin
- salt, to taste
- fresh cilantro
- jalapeño, sliced
Rinse quinoa and set aside. Bring 2 3/4 cups water to a boil. Add quinoa and reduce heat to a simmer. Simmer for about 20 minutes, until water has evaporated and quinoa is cooked. Transfer to a large bowl and fluff with a fork.
While quinoa is cooking, mix together salad dressing ingredients and set aside.
Slice and chop the vegetables.
Once quinoa has cooled, stir in vegetables, black beans, and dressing. Cover and place in refrigerator until ready to serve.
Serve chilled with desired toppings.
Calories: 314kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 9mg | Potassium: 498mg | Fiber: 6g | Sugar: 3g | Vitamin A: 745IU | Vitamin C: 31.9mg | Calcium: 40mg | Iron: 3.3mg