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Mexican Quinoa Salad

Wendy Polisi
  • 25 minutes
  • Serves 4

INGREDIENTS

1 1/2 cups

Black beans, cooked

1/2 cup

Cilantro, fresh

1 cup

Corn, organic frozen

4 cloves

Garlic

2 tbsp

Pickled jalapeno

1/2

Red onion, thin

1/2

Chipotle chilie in adobo sauce

1

Dressing

1 tsp

Honey or agave nectar

1/4 cup

Lime juice, fresh

1 1/2 cups

Quinoa, cooked

1 tsp

Sea salt

2 tbsp

Olive oil

1 tsp

Cumin, ground

4

Corn tortillas, organic

1

To mato (seeded and diced)