By Light Darko
Rinse 1 cup of quinoa under cold water to remove its bitter coating. This will help improve the flavor of the quinoa.
In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once it reaches a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed.
While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper and avocado, and chop the cilantro.
In a large bowl, combine the cooked quinoa, rinsed black beans, corn kernels, diced red bell pepper, diced avocado, and chopped cilantro.
Squeeze the juice of 1 lime over the salad, and season with salt and pepper to taste. Gently toss everything together until well combined.
Serve the salad chilled or at room temperature. Enjoy your Vegan Mexican Quinoa Salad!
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By Light Darko
This recipe is ready in 30 minutes and features quinoa, black beans, corn kernels and other delicious ingredients. Contains 450 calories total.
Rinse 1 cup of quinoa under cold water to remove its bitter coating. This will help improve the flavor of the quinoa.
In a medium saucepan, combine rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat.
Once it reaches a boil, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed.
While the quinoa is cooking, prepare the vegetables. Dice the red bell pepper and avocado, and chop the cilantro.
In a large bowl, combine the cooked quinoa, rinsed black beans, corn kernels, diced red bell pepper, diced avocado, and chopped cilantro.
Squeeze the juice of 1 lime over the salad, and season with salt and pepper to taste. Gently toss everything together until well combined.
Serve the salad chilled or at room temperature. Enjoy your Vegan Mexican Quinoa Salad!
Calories per Serving: 450
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