Mexican Quinoa Salad

• servings: 8 servings
• active time: 10 minutes
• total time: 1 hour 25 minutes

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)

Directions

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.

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.

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.

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

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

Serve immediately or cover and refrigerate until ready to serve.

Nutrition

• Calories: 251 kcal
• Total Fat: 10 g
• Saturated Fat: 3 g
• Cholesterol: 13 mg
• Sodium: 569 mg
• Total Carbohydrate: 31 g
• Dietary Fiber: 6 g
• Total Sugars: 2 g
• Protein: 10 g