Mexican Quinoa Salad with Cilantro Lime Dressing

• servings: 8 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 cup quinoa

2 cups vegetable broth

1/2 diced red onion

1 can corn, rinsed

1 can black beans, rinsed

2 peppers, diced (I used one red + yellow)

1 jalapeno, deseeded and diced

1/3 packed cup cilantro, chopped.

1/2 cup olive oil

1/4 cup lime juice (fresh squeezed)

1 clove garlic, chopped

1 tsp salt

1 tsp pepper

1 tsp cumin

1/4 cup chopped cilantro

Directions

In a pot, add quinoa and veggie broth. Bring to a boil.

Once at a boil, cook for ~15 minutes or until all liquid is absorbed and quinoa is fluffy. Use a fork to fluff.

Prepare all vegetables and cilantro and combine in a large mixing bowl.

Add in quinoa and stir to combine.

For the dressing, mix all ingredients together in a small mixing bowl.

Pour overtop of the quinoa mixture. Stir to combine.

Serve at room temperature and store in fridge.

Nutrition

• Serving Size: 1/2 cup
• Calories: 288
• Total Fat: 15.9 g
• Saturated Fat: 2.3 g
• Trans Fat: 0 g
• Cholesterol: 0 mg
• Sodium: 639.4 mg
• Total Carbohydrate: 31.6 g
• Dietary Fiber: 7 g
• Total Sugars: 4.4 g
• Protein: 7.5 g