Mexican Quinoa Salad

kathysvegankitchen.com

Judy

subheading: Quinoa:

1 cup tri-colored quinoa uncooked approx. 4 cups cooked

2 cups of water

1 teaspoon salt

subheading: Salad Ingredients:

½ red onion diced

1 red bell pepper diced

2 jalapenos deseeded and diced small

3 corn on the cob grilled or boiling, cut from the cob (yields 2 ¼ cups kernels)

1 ½ cups grape tomatoes cut in half

15 ounces pinto beans rinsed and drained (1 can)

subheading: Lime Cilantro Dressing:

¼ cup cilantro

1 Tablespoon apple cider vinegar

1 to 2 lime juiced (¼ cup lime juice + zest)

1 teaspoon cumin

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon maple syrup or date syrup

salt to taste

subheading: Garnish:

2 avocados sliced thin or diced

2 limes cut in halves or quarters

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