Quinoa Mexi Lime Salad Recipe 425

Steps:

• 1. In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed. 2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeño. Add the cooled quinoa and stir to mix all ingredients well. 3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper. 4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.

Steps:

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

Steps:

• Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.