Lunch Recipe

Mexican Quinoa Salad

A delicious, fresh Mexican dish with a little kick!

INGRIDIENT

1 (15 ounce) can black beans, drained and rinsed

1 ½ cups cooked quinoa

1 cup frozen corn

1 red bell pepper, diced

½ cup chopped green onion

½ cup finely chopped cilantro, plus more for garnish

1 teaspoon minced garlic

½ cup olive oil

1 lime, juiced

2 tablespoons honey

6 pickled jalapeno pepper slices, chopped

¼ teaspoon dry mustard

¼ teaspoon paprika

DIRECTION

Step: 1

Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.

Step: 2

Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.

NUTRITION FACT

Per Serving: 508 calories; protein 11.6g; carbohydrates 53.8g; fat 29.2g; sodium 446.6mg.

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