Zesty Mexican Quinoa Salad
Loaded with fiber and lots of fresh veggies, this awesome salad tastes great warm or chilled, making it an excellent pot-luck or not-sad desk lunch option. Feel free to fold in some diced avocado right before serving, if you like.
PREP TIME
10 minutes
COOK TIME
5 minutes
Ingredients
2 cups quinoa, cooked according to package instructions
1 15-ounce can of black beans, rinsed and drained
1 large zucchini, chopped
1 medium red onion, finely chopped
1 cup cherry or grape tomatoes, halved
1/2 jalapeño pepper, finely chopped
1 cup corn kernels
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil, divided
Juice from 4 fresh limes
Salt and pepper, to taste
1 15-ounce can of black beans, rinsed and drained
1 large zucchini, chopped
1 medium red onion, finely chopped
1 cup cherry or grape tomatoes, halved
1/2 jalapeño pepper, finely chopped
1 cup corn kernels
1/2 cup fresh cilantro, chopped
2 tablespoons olive oil, divided
Juice from 4 fresh limes
Salt and pepper, to taste
Directions
Heat a skillet to medium-high. Add 2 teaspoons olive oil and sauté zucchini until beginning to brown, about 3-4 minutes. Remove from heat and let cool for a few minutes.
In a large, non-reactive bowl, toss all salad ingredients together lightly. Season with salt and pepper to taste. Let salad stand for at least an hour before serving.
In a large, non-reactive bowl, toss all salad ingredients together lightly. Season with salt and pepper to taste. Let salad stand for at least an hour before serving.
Looking for inspiration? Try these recipes:
Roast Chicken and Dumplings
Watermelon and Feta Salad with Cucumber and Mint
Weeknight Herby Chicken Thighs
