Hands down, one of my favorite items was a Tex-Mex Quinoa salad. I liked it so much that I internet searched until I found a similar recipe (here) and then modified to resemble the salad we enjoyed at Whole Foods.
- 1 c uncooked quinoa
- 1 can black beans, rinsed and drained
- 1 1/2 c frozen corn, thawed
- 1 1/2 c cherry or grape tomatoes, quartered
- 1 red bell pepper, diced
- 5 green onions, diced
- 3/4 c chopped fresh cilantro
- 1 avocado, cut into 1/2 inch cubes
- 1/2 c olive oil
- 2 t cumin
- 2 t minced garlic
- 1/4 c lime juice
- 1/2 t salt
Prepare quinoa according to package instructions. In a small bowl, whisk olive oil, cumin, garlic, lime juice and salt together. In a large bowl, combine the cooked quinoa with all remaining ingredients. Add dressing and toss to combine. This can be served warm or slightly chilled – and it’s especially yummy with warm tortilla chips on the side.
And here’s a tip – it’s wasteful to only use a few green onion stems. Wash, drop and chop the entire bunch. Freeze what you aren’t using for a later date. This was a Pinterest suggestion that works like a charm!