We're always in for Mexican food, but between the tacos, tortilla chips, and queso, it's fair to say that Mexican cuisine often comes with a price tag. And we're not talking money. That's why we've added a Mexican flare to your standard quinoa salad. This is a Tovita favorite because it combines a high-protein whole grain with fibrous fruits and veggies. Between the black beans and the quinoa, this dish can stand alone as a meal or make for a delicious side. Make a batch of this versatile recipe to have on hand for the busy week, or get creative and showcase it at your next dinner party stuffed in fresh crispy peppers. Promise, this one's a crowd pleaser.
Ingredients (serves ~6-8):
- 1 cup quinoa (any color of preference)
- 1 cup black beans
- 1 cup corn (optional: use Trader Joe's corn salsa)
- 1/2 large avocado, cubed
- 1/2 cup mango, diced
- 1/2 cup grape tomatoes, halved
- 4 limes, sliced
Directions:
- Prepare 1 cup dired quinoa over stove (1 cup dried quinoa + 2 cups water. Bring to boil. Once at boil, turn heat down to simmer. Place lid on top of pot and cook until water is evaporated).
- Once cooked, move quinoa into large bowl and set aside to cool.
- Add black beans, corn, avocado, mango, and tomatoes to quinoa. Mix evenly.
- Squeeze limes over salad and stir evenly (may use more or less as desired).
- Place in refrigerator and allow salad to cool for at least 4 hours.
