Southwest Quinoa Salad

Sam’s wife Erin made this and said the kids even ate it!

Juice from 1 lemon
1 1/2 tablespoons extra virgin olive oil
2 cloves, garlic, minced
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 tsp ground tumeric
15 oz can low-sodium black beans, rinsed and drained
3 cups cooked quinoa
1 cup fresh or frozen corn
1 small red bell pepper, chopped
1 cup fresh mango, chopped
1 small jalapeno, seeded and finely chopped

Whisk together lemon juice, olive oil, garlic, cumin, chili powder, and tumeric in a small bowl.  Set aside.  Combine remaining ingredients in a large bowl.  Pour dressing over salad, stirring to combine.  Serve immediately (at room temp) or refrigerate until serving.

 


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