Mexican Quinoa Salad

INGREDIENTS

3 cups

cooked quinoa (3/4 cup uncooked)

1/3 cup

diced red onion

1 clove

garlic, crushed

3/8 cup

lemon juice

1/2 cup

finely chopped fresh parsley

1/4 cup

finely chopped fresh cilantro

1 tsp

dried oregano

1 tsp

granulated onion

1/2 tsp

dried basil

1/2 tsp

cumin

1/4 tsp

granulated garlic

1 tsp

salt – or to taste

1 1/2 cups

(one 16–ounce can) cooked black beans, rinsed and drained

1 1/2 cups

(one 15-ounce can) corn, drained

1/2 cup

(one 2.25-ounce can) sliced black olives

2 tbsp

olive oil

medium fresh tomato, diced small

1/2

medium red bell pepper – optional