Mexican Quinoa Salad, Hannah-Style

While weโ€™re on the tail end of warmer weather and the local farm stands are becoming far and few, this is a delicious, healthy salad that you need to try with fresh ingredients before the summer season is entirely over. It can be eaten on its own for a light lunchtime meal, or you can serve it on Game Day and scoop it with tortilla chips!

I ran across the original version of this recipe while scrolling through my Facebook feed one afternoon, and while it was tasty, I was not particularly enthused by the ingredient ratio. Here is MY version of this flavorful salad, packed full of avocado, sweet corn, and black beans.

Ingredients:

1 cup quinoa
โ‰ค2 cups veggie broth (or whatever the liquid ratio per the quinoa package)
3/4 cup canned black beans
2 large ripe avocados (or 3 small)
2 ears of sweet corn
2 medium tomatoes (I use vine ripe)
1/2 large red onion
2 handfuls of cilantro
1 large lime (or 2 small)
1-2 red chilies (I leave these out, however)

Directions:

Start cooking the quinoa with veggie broth in place of water. I use a rice cooker, but quinoa packages usually include instructions for stovetop. While the quinoa is cooking, prepare the corn, beans, and veggies. (Always remember to rinse your veggies first!)

Corn: The corn needs to be steamed and sliced off the cob. For a quick and easy method, microwave each ear of corn for 2 minutes (small ear) to 3 minutes (large ear) inside the husk (a.k.a. natureโ€™s perfect steaming mechanism). Just be careful when removing the corn afterwards as itโ€™s hot, hot, hot!

Black beans: Drain and rinse thoroughly in a colander.

Tomatoes: Remove the seed pulp and dice.

Onion: Dice finely. (I find red onions pack too much of a punch if the pieces are too large. You can disagree.)

Avocados: Slice into bite-sized pieces. Ripe avocados feel relatively firm but will yield to gentle pressure; if theyโ€™re squishy, theyโ€™re overripe.

Cilantro: Grab a bunch, place on a cutting board, and loosen the leaves by raking away from the stems with a fork. Chop finely.

Red Chilies: If you choose to use these (I donโ€™t), chop into slivers.

At this point, your quinoa will probably be done or nearly done. Once it is, toss all of the prepared ingredients together in a big mixing bowl. Slice your lime in half and squeeze at least one-half of it over the salad. Mix well and taste. If you want more lime, squeeze the other half.

And thatโ€™s it! Eat it right out of the mixing bowl like I do OR be civilized about it and serve it individually or with chips. Regardless, indulge, guilt-free, on this tasty dish!

Original recipe: https://greenhealthycooking.com/mexican-quinoa-salad/

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