6-Ingredient Mexican-Style Quinoa Salad

• Vegan
• Gluten free

• Produce

  • 1 Avocado
  • 1 (15-ounce can Black beans
  • 1 cup Corn, kernels

• Condiments

  • 1 cups Salsa

• Pasta & Grains

  • 1/2 cup Quinoa, dry

• Baking & Spices

  • 1 tsp Chili powder

Found on skinnyms.com

Description

Ingredients

• 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

Directions

• 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.
• Enjoy!