Mexican Quinoa Salad with beans, corn, and cilantro
HOW TO CLEAN AN AVOCADO
Make sure you wash your avocados before slicing them open. To cut them open and into slices: Slice down the center lengthwise with a sharp knife. Slice until the knife reaches the pit. With a steady knife, slowly turn the avocado. Your knife should cut the peel and the flesh around the pit. Twist the two halves to separate. Scoop out the pit with a spoon and you’re ready to scoop out the flesh.
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1
cup
quinoa
rinsed
-
6
cups
water
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14.6
oz.
can of black beans
rinsed
-
2
cups
corn kernels frozen sweet corn or fresh shucked corn
-
1
cup
Kalamata olives
pitted
-
1
large red onion
minced
-
2
large avocados peeled and sliced
-
1/3
cup
diced jalapeños
(if desired)
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In a medium saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and let simmer for 15-20 or until all water is absorbed. Once quinoa is cooked, place it in a bowl/ container and chill in the refrigerator for 2 hours.
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Prepare the dressing by placing all ingredients into a jar with a tight-fitting lid and shake until combined.
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Prepare the salad by mixing cooked quinoa, black beans, sweet corn, Kalamata olives, red onion, and avocados. Mix until combined. Then, pour on the dressing and mix again.