Mexican Quinoa Salad
Servings: 6Course: Salads
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2 cups water
1 large diced tomato
6 green leaf lettuce leaves - torn
1 tbsp olive oil
1/4 cup fresh cilantro - chopped
1/8 tsp black pepper
1/2 tsp salt
1 tsp chili powder
3/4 cup mild chunky salsa
1 cup frozen corn - thawed
1 15-ounce can black beans - rinsed and drained
1 1/4 cups quinoa - well rinsed
1/2 large chopped sweet onion
In a medium saucepan, bring two cups water to a boil, then stir in quinoa.
Reduce heat to medium, cover and simmer ten minutes.
Add corn, 1/4 cup salsa, beans, salt, black pepper, and chili powder.
Return mixture to a boil, then cover and cook two to five minutes more, until quinoa is just tender.
Stir in oil, 1/4 cup salsa, and cilantro. Simmer until thickened.
Top lettuce leaves with quinoa mixture, onion, tomato, and remaining 1/4 cup of salsa for individual servings.
Yields six servings.