Quinoa Mexi Lime Salad Recipes

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
• Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

Steps:

• 1. In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed. 2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeño. Add the cooled quinoa and stir to mix all ingredients well. 3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper. 4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.

Steps:

• Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
• Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.