Aztec Quinoa Salad


Quinoa is gluten free, high in minerals, protein, and essential amino acids. 

Salad Ingredients:

1 cup quinoa

2 cups cooked black beans (rinsed if using canned)

1/2 cup cooked sweet corn

1/2 red bell pepper, diced

1/2 jalapeno, seeded and minced

1 mango, peeled and diced

1 avocado, sliced

3 Tbsp. fresh cilantro

Dressing Ingredients:

1 Tbsp. canola oil

2 Tbsp. honey

2 limes, juiced

1/2 tsp. chili powder

1/4 tsp. ground cumin

1 tsp. salt

1/4 tsp. garlic powder


Mise En Place:

1. Cook quinoa: Rinse quinoa in a fine mesh strainer until water runs clear, drain, and transfer to a medium pot.  Add 2 cups water and bring to a boil. Cover and reduce heat to medium-low for 15-20 minutes. Set aside off the heat for 5 minutes, then uncover and fluff with a fork and let cool. 

2. Make dressing: in a mason jar, add all dressing ingredients and shake well, set aside.

3. In a medium/large bowl, add cooked quinoa, Black beans, corn, red bell pepper, mango, and dressing. Gently stir. 

4. Garnish with sliced avocado and cilantro. 





Felicia Cocotzin  Ruiz, LLC