MEXICAN QUINOA SALAD

By jarren

Ingredients

• Salad:
• 2 cups cooked quinoa
• 1/3 cup chopped cilantro
• 1/4 cup green onions, diced
• 1 cup chopped black olives
• 1 cup black beans
• 1 cup fresh corn
• 1 cup fresh tomatoes, seasoned with balsamic vinegar and olive oil (add these last minute as they are so moist)
• 2 avocados, diced
• Chili powder and cumin powder, to taste
• Dressing:
• 1/3 cup olive oil
• 1/4 cup honey
• 1/4 cup lime juice and zest
• 2 tablespoons Dijon mustard
• 1 clove garlic, minced

Preparation

Step 1

Mix salad ingredients in a glass or plastic bowl with a lid.

Whisk dressing ingredients together in a bowl; pour over quinoa mixture and toss to coat. Cover salad bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.