Mexican Quinoa Salad
- 1 cup quinoa, uncooked
- 15 ounce black beans, canned
- 1 1/2 cup cherry tomatoes
- 1 medium bell pepper, red
- 5 stalk green onion
- 1/8 cup cilantro
- 1 1/2 cup corn, frozen
- 4 medium kiwi
- 4 medium tangerine (mandarin orange)
Cook quinoa according to the package instructions.
Rinse and drain black beans; quarter cherry tomatoes, dice bell pepper and green onions, and chop fresh cilantro. Add all to a large mixing bowl, along with the corn.
Combine all five dressing ingredients in a small bowl and whisk together until thoroughly mixed; add to the veggie mixture, along with the cooked quinoa. Toss to combine.
Serve immediately or cover and chill until ready to eat.
Serve kiwi and oranges on the side.
Calories: 384kcal | Carbohydrates: 58g | Protein: 11g | Fat: 14g | Saturated Fat: 2g | Sodium: 672mg | Fiber: 12g | Sugar: 17g