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Southwestern Quinoa Salad, by Way of the Pantry

Nicholas Day
  • minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Black beans, cooked

1 pint

Cherry tomatoes

1 cup

Corn

3

Green onions

2

Poblano chiles

2 tbsp

Lime juice

1 1/2 cups

Quinoa

1/2 tsp

Paprika, smoked

2 tbsp

Olive oil

1 tsp

Cumin seeds

1/4 cup

Orange juice

1 cup

Feta