This Mexican Quinoa Salad is filled with all sorts of good for you things - like black beans, orange bell peppers, quinoa and avocados.
Prep Time 15minutes
Cook Time 20minutes
Total Time 35minutes
14ozcanned black beansrinsed and drained
¼cupcorncanned or frozen, thawed
½red onionfinely chopped
1red bell pepperseeded and finely chopped
6slicespickled jalapeno peppersfinely chopped
1avocadopeeled, pitted and cut into cubes
1smallhead romaine lettuce
1 ¾oztortilla chipscrumbled, plus more for serving
1limehalved, to serve
Rinse and drain the quinoa. Add 1 cup of water to a lidded saucepan and add the quinoa. Bring to a boil. Reduce the heat to a simmer, cover and cook for 15 minutes, or until most of the liquid has been absorbed and the quinoa is fluffy. Remove from the heat and drain off any excess water and set aside to cool.
In a large bowl combine the quinoa, beans, corn, onion, peppers, and jalapenos. Mix until combined and then lightly stir in the avocado.
Shred the lettuce and add it to bowl, sprinkle with the tortilla chips and toss lightly. Serve with more tortilla chips and fresh lime wedges to squeeze over the salad.
Quinoa - be sure and rinse it first to remove the natural coating which may taste soapy or bitter.