Mexican Quinoa Salad

https://www.cookingonthefrontburners.com/2016/03/29/mexican-quinoa-salad-jalapeno-vinaigrette/


yuuuummmm

INGREDIENTS

• 1 cup uncooked quinoa
• 2 cups water (or vegetable broth)
• 1/2 large red pepper diced
• 1/2 large orange pepper diced
• 11 oz canned corn drained
• 15 oz black beans, rinsed and drained
• 4 green onions sliced
• 1/4 cup chopped cilantro
• 1/2 avocado diced
• 2 tablespoons apple cider vinegar
• 2 tablespoons vegetable oil
• 3 tablespoons honey
• 2 tablespoons fresh lime juice
• 2 teaspoons minced fresh jalapenos
• 1/2 teaspoon dijon mustard
• 1 small garlic clove minced
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon cilantro

DIRECTIONS

1. Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
2. In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
3. In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
4. When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
5. This can be served warm or chilled