Mexican Quinoa Salad

🥄 Ingredients

• 1 cup uncooked quinoa
• 2 cups water, (or vegetable stock)
• 1 (15-ounce) can black beans, (drained and rinsed)
• 1 (15-ounce) can yellow corn, (drained and rinsed)
• 1 pint grape tomatoes, (quartered)
• ½ medium red onion, (finely diced)
• ¾ cup crumbled cotija cheese
• ¼ cup chopped cilantro
• 3 tablespoons olive oil
• 3 tablespoons white wine vinegar
• ½ teaspoon dried oregano
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons lime juice ((about 1 lime))

👨‍🍳 Instructions

1. 1

   Add quinoa and water or stock to a medium pot and bring it to a boil over high heat. Cover, reduce heat to low, and simmer for 10-12 minutes until the quinoa absorbs all the water and is fully cooked.

2. 2

   Remove from heat and let it sit for 5 minutes. Transfer to a large bowl and fluff with a fork. Lightly cover with plastic wrap and refrigerate for 1 hour to cool.

3. 3

   While the quinoa is cooling, make the dressing. Add all ingredients to a small bowl or mason jar, and whisk or shake together to combine. Cover and refrigerate until ready to serve.

4. 4

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

5. 5

   Pour in the dressing and toss to combine. Taste and season with more salt, if necessary.

6. 6

   Serve immediately or cover and refrigerate until ready to serve.

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.