Mexican Quinoa Salad
Choose organic ingredients to avoid chemicals and GMOs.
2 cups quinoa (presoaked overnight), 1 can (15oz) black beans (rinsed and strained), 1 cup frozen corn, 2 cups diced tomatoes, 1/2 red onion (chopped), 1 cup cilantro (chopped), 3 Tbs olive oil, 1 Tbs apple cider vinegar, 1 lemon juice, 1 tsp cumin powder, salt & pepper to taste, 1 avocado (diced).
1. Drain soaked quinoa and rinse. Cook in rice cooker with 1 cup of water if soaked (2 cups if not soaked) and let cool.
2. In a large bowl, add all ingredients in order as above and mix gently.
3. Let sit in refrigerator for 1 hour (optional) for the flavors to blend.
4. You can serve with diced avocado and a green salad.
This Mexican salad is a refreshing dish that can be prepared ahead of time and taken to work, school or a potluck. It is a complete meal with complex carbs, protein and healthy fats. Soaking grains overnight improve digestion and absorption of nutrients.
Gluten-free, Vegan, Vegetarian.
Alexandra Le Ny Health Coaching