When we returned from Belize, our whole group had a craving for salad. So we stopped at Whole Foods on the way home, filled up at the salad bar and then filled up at home.
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!
