Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Black Bean Quinoa Salad
Prep Time5minutes
Cook Time20minutes
Servings: Units:
Instructions
  1. Add water to a medium saucepan and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit for 5 minutes, uncover and fluff with a fork. Let cool slightly.
  2. To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.
  3. Add lime juice, olive oil, sea salt, and black pepper. Stir well.
  4. Top with avocado, serve, and enjoy!
  5. Mexican quinoa will keep for 3-4 days in the refrigerator in a sealed container.
Notes
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Black Bean Quinoa Salad
Prep Time5minutes
Cook Time20minutes
Servings: Units:
Instructions
  1. Add water to a medium saucepan and bring to a boil. Add quinoa, reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat, let sit for 5 minutes, uncover and fluff with a fork. Let cool slightly.
  2. To a large bowl add black beans, corn, red onion, purple cabbage, tomatoes, and cilantro. Stir in cooked quinoa and mix well.
  3. Add lime juice, olive oil, sea salt, and black pepper. Stir well.
  4. Top with avocado, serve, and enjoy!
  5. Mexican quinoa will keep for 3-4 days in the refrigerator in a sealed container.
Notes
Comments