Southwest Quinoa Salad on greens

Mexican Quinoa Salad – a tasty and light, yet filling and extraordinary nutritious salad combo

Quinoa is a versatile grain, nutritious and versatile enough to use in salads, main dishes and even desserts. Our favorite way to spice it up is with the addition of some Tex-Mex vegetables, adding spice, crunch and protein, along with a tangy citrusy dressing to make it a flavor explosion. This version of the quinoa salad is served on a bed on romaine to add another layer of depth for presentation as well as extra flavor and nutrients.

Ingredients

• 1 cup uncooked quinoa, well rinsed

• 1/2 teaspoon salt

• 2 cups water or chicken broth

• 1/3 cup diced red onion

• 1 15-ounce can black beans, drained and rinsed

• 1 ear of fresh corn, parboiled, drained and cooled

• 15 cherry tomatoes, halved

• 1 jalapeño, seeded and finely chopped (optional, depending on your level of spice tolerance)

• 1/4 cup chopped cilantro, including tender stems, packed

• 1/2 avocado, if desired

• 3 Tbsp extra virgin olive oil

• 2 Tbsp fresh lime juice

• 1 package of Revolution Farms romaine lettuce

Instructions

1. Cook quinoa according to package directions, using water or chicken broth to add flavor

2. Remove quinoa and let cool

3. Mix in beans, corn, red onions and tomatoes

4. Whisk together lime juice and olive oil and mix into quinoa

5. Top with cilantro and avocado, if desired

6. Serve over bed of romaine, adding any extra lime juice and olive oil to dress lettuce

Enjoy!