Mexican Quinoa Salad
Ingredients
Units
- 1 tablespoon coconut oil
- 1 1/2 cups quinoa
- 1/2 cup cilantro, chopped
- 2 tomatoes, chopped
- 1 cup corn, drained
- 1 (15-ounce) can black beans, drained and rinsed
- 3 tablespoons lemon juice
- 1 teaspoon sea salt
- 1/4 cup olive oil
Instructions
- Melt coconut oil in a large saucepan over medium heat. Add quinoa and saute 3-4 minutes until the quinoa just start to turn golden brown. Pour in 3 cups of water. Bring to a boil and then lower heat to simmer, cover, and cook for 20-25 minutes until quinoa is cooked. Cool to room temperature.
- Pour quinoa in a large bowl and add cilantro, tomatoes, corn, black beans, lemon juice, sea salt, olive oil and stir to combine. Serve at room temperature.
Nutrition
- Serving Size: Serves 8 as a side dish