Rainbow Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 cup or 170g

• Water

  Plain, clean water

  2 cup or 473g

• Spinach

  Raw

  2 cup or 60g

• Canned black beans

  Low sodium, drained

  3 cup or 780g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Red bell pepper

  Sweet, raw

  1 medium or 119g

• Tomatoes

  Red, ripe, raw, year round average

  2 medium whole or 246g

• Onions

  Young green, tops only

  5 stalk or 60g

• Fresh cilantro

  Coriander leaves, raw

  ¼ cup or 4g

• Avocados

  Raw, All commercial varieties

  1 fruit or 201g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Organic Apple Cider Vinegar

  No Manufacturer

  4 Tbsp or 60g

• Lime juice

  Raw

  ¼ cup or 61g

• Salt

  Table

  1 tsp or 6g

• Cumin

  Spices, cumin seed

  ¹¹⁄₁₆ tsp, ground or 2g

• Chili Powder

  Mccormick

  ⅛ tsp or 3g

Directions

1. To prepare the quinoa: Bring two cups of water to a boil in a medium saucepan. Add 1 cup quinoa and return to a boil. Reduce heat to simmer, cover, and cook for 12 to 15 minutes, until water is absorbed. Remove from heat. Add chopped spinach on top of quinoa, cover with a lid, and steam for 3 minutes. Let the quinoa sit for an additional five minutes and then fluff with a fork. If using canned beans, drain and rinse. While quinoa is cooking, mix the black beans, corn, bell pepper, tomatoes, green onion and cilantro in a separate bowl and gently stir. In a separate bowl, whisk together the dressing ingredients. Fold the quinoa into the bean mixture. Slowly add the dressing. Stir until mixed well. Add diced avocado and enjoy.

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• Quinoa Bean Salad