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Mexican Quinoa Salad

Deb Attinella
  • 2018 minutes
  • Serves 6

INGREDIENTS

1 cup

uncooked quinoa

2 cups

water (or vegetable broth)

1/2

large red pepper diced

1/2

large orange pepper diced

11 oz

canned corn drained

15 oz

black beans, rinsed and drained

4

green onions sliced

1/4 cup

chopped cilantro

1/2

avocado diced

2 tbsp

apple cider vinegar

2 tbsp

vegetable oil

3 tbsp

honey

2 tbsp

fresh lime juice

2 tsp

minced fresh jalapenos

1/2 tsp

dijon mustard

1

small garlic clove minced

1/4 tsp

salt

1/4 tsp

black pepper

1 tbsp

cilantro