6-Ingredient Mexican-Style Quinoa Salad (servings 8)
- 1/2 cup dry quinoa, pre-rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cups salsa, no-sugar added
- 1 cup corn kernels
- 1 teaspoon chili powder
- 1 avocado, peeled and small diced
Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to a simmer, cover and cook until most moisture is absorbed, about 12-15 minutes. Turn off heat and leave covered quinoa on burner for 5 minutes.
Add to cooked quinoa, black beans, salsa, corn, and chili powder. Add salt and pepper to taste. Toss to combine then add diced avocado and gently toss. Add salad to a serving dish and serve. Salad can also be enjoyed cold.