Tex-Mex Quinoa Salad

Ingredients

• Quinoa

  Uncooked

  1 ½ cup or 255g

• Water

  Plain, clean water

  2 ¾ cup or 651g

• Salt

  Table

  ½ tsp or 3g

• Corn

  Sweet, yellow, frozen, kernels on cob, unprepared

  1 cup kernels or 164g

• Onions

  Sweet, raw

  ½ onion or 166g

• Red bell pepper

  Sweet, raw

  2 medium or 238g

• Green bell pepper

  Sweet, green, raw

  1 medium or 119g

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Fresh cilantro

  Coriander leaves, raw

  ½ cup or 8g

• Olive oil

  Salad or cooking

  ½ cup or 108g

• Lime juice

  Raw

  ⅓ cup or 81g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Chili powder

  Spices

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  1 pinch or 0.4g

Directions

1. Cook the quinoa: Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.
2. Make the dressing: Place all the ingredients in a small bowl and whisk until emulsified and combined.
3. Assemble the salad: Place the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 2 tablespoons of the cilantro in a large bowl. Drizzle with the dressing and toss to combine. Garnish with the reserved 2 tablespoons cilantro. Serve at room temperature or chilled.
4. Make ahead: The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. The quinoa can be cooked up to 1 day in advance, then cooled and stored in a covered container in the refrigerator.
5. Storage: Leftovers can be stored in a covered container in the refrigerator for up to 3 days.

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