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Mexican Quinoa Salad

Lee Hersh
  • 35 minutes
  • Serves 6 to 8

INGREDIENTS

1 cup

quinoa, uncooked

2 cups

water

1 15 ounce can

of black beans, rinsed

1 15 ounce can

sweet corn

1

-pint cherry tomatoes, halved

1/4

large red onion, minced

2

large avocados, sliced (for serving)

1/3 cup

olive oil

1/4 cup

chopped cilantro, fresh

1 tbsp

apple cider vinegar

1

lime, juiced (1/4 cup lime juice)

1/2 tsp

cumin

1/2 tsp

chili powder

1/2 tsp

garlic powder

1/2 tsp

honey

smoked paprika

1/8 tsp

salt