Mexican Quinoa Salad

I'm always down to party with fresh, fiesta flavors, and this healthy quinoa salad is no exception. This was actually one of the early recipes I posted on the site, but the photos left a bit to be desired so here it is again in updated form! It's an awesome make-ahead meal for lunches, picnics, get-togethers, or my favorite: simply having in the fridge to pull out for quick snacks throughout the day 😉 I love how the flavors get even better as it chills. Serve it topped with some creamy avocado for the perfect finishing touch!

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Vegan, gluten-free
Serves about 6 (or 12+ as a side dish)

Ingredients
1 cup quinoa (uncooked)
15 oz. can black beans
8 oz. cherry tomatoes
1 orange bell pepper
1 1/2 cups corn (I used frozen, thawed)
4 green onions
1/2 cup fresh cilantro
Optional: avocado for serving

{For the dressing}
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime, more to taste
1/4 tsp. salt

Directions
Rinse and cook quinoa according to package directions. (Feel free to use broth instead of water for more flavor.)
Meanwhile, in a small bowl, add dressing ingredients and whisk to combine. Set aside.
Rinse and drain beans. Dice the bell pepper, slice the green onions, quarter the cherry tomatoes, and chop cilantro.
In a large bowl, add the cooked quinoa with all other salad ingredients.
Pour dressing over the top and toss to combine.
Serve immediately or chill first for flavors to blend.

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For more delicious salads, check out:

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