Refreshing and healthy Mexican Quinoa Salad that's easily adaptable to what you have in your kitchen
Prep Time 15 minutesminutes
Cook Time 0 minutesminutes
Total Time 15 minutesminutes
Servings 6
Author Meme
Ingredients
For the dressing:
1limejuiced
1tablespoonapple cider vinegar
½teaspoonchili powderI used ¼ teaspoon chipotle chili powder & ¼ teaspoon regular chili powder for spicier
¼teaspooncumin
¼teaspoonpaprika
⅛teaspoongarlic powder
⅛teaspoononion powder
½teaspoonsalt
1tablespoonolive oil
For the salad:
4cupscooked quinoasee notes for how to cook
15ouncecan black beanswell-rinsed & drained
6tablespoonchopped cilantrodivided
1pintcherry tomatoesor grape tomatoes, halved {or 3 Roma tomatoes, chopped}
1cupcooked chicken optional
1avocadodiced
Instructions
Whisk together all ingredients for the dressing. Toss with cooked quinoa. Stir in black beans, ¼ cup cilantro, and tomatoes. Add in chicken, if using. Gently stir fold in avocado and sprinkle with remaining 2 tablespoon cilantro.
Keep tightly covered in the refrigerator {in a glass or plastic container} for up to 4 days.
Notes
*To cook quinoa: Bring 1 cup quinoa, rinsed and 2 cups water or low-sodium chicken or vegetable broth to a boil in a medium saucepan. Partially cover and reduce to a simmer. Simmer for 15 minutes, stirring occasionally, until all liquid has absorbed. This makes about 4 cups. You can do this up to 3 days ahead.