MEXICAN QUINOA SALAD 

This light and refreshing Mexican Quinoa Salad combines quinoa, black beans, corn, and tomatoes with a tangy lime vinaigrette.

Artichoke
Radish
Persimmon
Carrot

It’s a delicious, healthy side dish you can bring to picnics, potlucks, and barbecues!

Tomatoes
Chili
Onion
Veggies

Ingredients

For the salad – quinoa – water, or vegetable stock – black beans, drained and rinsed – yellow corn, drained and rinsed – grape tomatoes, quartered – red onion, finely diced – crumbled cotija cheese For the dressing – chopped cilantro – olive oil – white wine vinegar – dried oregano – kosher salt – black pepper – lime juice 

Add quinoa and water or stock to a medium pot and bring it to a boil over high heat.

Remove from heat and let it sit for 5 minutes.

INSTRUCTIONS

Add all ingredients to a small bowl or mason jar, and whisk or shake together to combine.

Artichoke
Radish
Persimmon
Carrot

When the quinoa has cooled, add the black beans, yellow corn, grape tomatoes, red onion, and crumbled cotija cheese to the bowl.

Artichoke
Radish