Tex-Mex Quinoa Salad with Cumin Lime Vinaigrette
Yield: 4 Servings
3 cups cooked red quinoa (from 1 cup uncooked quinoa)
1 red bell pepper, diced
1 orange bell pepper, diced
½ large red onion, diced
1 jalapeno, minced
1 14-oz. can black beans, rinsed and drained
1 avocado, diced
¼ cup cilantro, chopped
4 limes, juiced (about ⅓ cup)
2 tsp ground cumin
1 tsp Cholula hot sauce (or your favorite hot sauce)
¼ cup olive oil
1 tsp salt
½ tsp ground black pepper
In a large bowl, combine the cooled quinoa, bell peppers, jalapeno, onion, black beans, avocado, and cilantro.
In a separate bowl, make the dressing. Stir together the lime juice, cumin, and hot sauce, then slowly drizzle in the olive oil as you whisk. Season with salt and pepper.
Add the dressing to the salad and toss to combine. Taste and add more lime juice or salt if desired.
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