Mexi-Quinoa Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: White quinoa
Grape or cheery tomatoes
Canned black beans (drained and rinsed)
4-5 fresh limes
Cilantro
Avocado
Hot sauce
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Directions: |
Directions:Cook quinoa in advance according to package directions. Once cooked let it sit out for a bit to dry out and then store in the frig overnight. This ensures that it's not too wet or sticky in the salad.
Chop the tomatoes in half (or not! your choice). Chop cilantro. Rinse and drain beans. Put your cold prepared quinoa in a bowl and add all the ingredients (tomatoes, beans, cilantro, lime juice). Squeeze as much fresh lime juice directly into the salad to taste and add salt and pepper to taste. I like of lot of lime. Go for it. This is your salad base - store it in frig as is.
To serve, chop your avocado and mix as much in with your serving of salad. Or slice to arrange avocado on top for a prettier presentation. Serve with hot sauce - my favorite is a red habanero, or, a green hot sauce. Have avocados lying around so you can eat your leftover salad with nice fresh avocado around (and maybe another bunch of lime juice). |
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Personal
Notes: |
Personal
Notes: I made this one up, but it has become a standby. I love it in the summer with lots of fresh lime, or will bring it to a summer potluck with friends. Makes a great lunch for work, or light dinner. All quantities are eye-balled, which makes it very forgiving.
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