Quinoa Mexi-Salad
I used to buy different ‘quick & healthy’ meals while on lunch break from my old job, this one was inspired from a salad I used to buy at ‘Nature’s Fare’ in Vernon. DELICIOUS!
Now this batch makes a MASSIVE amount (because when I make it my hubby takes it for lunch also), so feel free to cut the recipe in half.
| Prep Time | 25 minutes |
| Passive Time | 1 hour |
| Servings |
servings
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Ingredients
- 2 cups quinoa cooked
- 2 cups canned black beans rinsed
- 2 cups canned chickpeas rinsed
- 2 cups frozen corn thawed
- 3 roma tomatoes diced (or substitute 1 large mango diced for a delicious treat!)
- 1 orange pepper diced
- 1 yellow pepper diced (substitute a red pepper if you have already substituted mango for the tomatoes for a nicer visual)
- 1/2 medium red onion diced
- 2 limes juiced
- 1/4 cup cold pressed olive oil
- 4 tbsp chili powder
- 1 tbsp fresh chopped cilantro
- Salt and pepper to taste
Ingredients
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Instructions
- Cook quinoa on stove and set aside to cool.
- Mix other ingredients in a large mixing bowl, adjusting spices to taste.
- Add in cooled quinoa, mix together and refrigerate at least 1 hour before serving.
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