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Mexiquinoa Salad

Nancy Mehagian
  • minutes
  • Serves 4

INGREDIENTS

1 cup

Black beans, cooked

1

small bunch Cilantro, leaves

1 cup

Corn, cooked kernels

1

Lime, zest and juice of

3

Scallions

2 cups

Vegetable broth

1 cup

Quinoa

1

Salt and pepper

1/2 tsp

Sea salt

2 tbsp

Olive oil

1/2 tsp

Cumin, ground