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Protein Packed Mexican Quinoa Salad

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Course: Main Course, Salad

Ingredients
  

  • 2 cups uncooked quinoa
  • 4 cups water or low sodium vegetable broth
  • 2 bell peppers
  • 2 cans corn
  • 1 can beans, romano or black beans
  • 1 handful chives or cilantro
  • 1/2 cup extra virgin olive oil
  • 2 tbsp honey
  • 1 tbsp paprika
  • 2 tsp cumin
  • 2 tsp chili powder
  • Salt and pepper, to taste
  • 1/2 lime juiced

Method
 

  1. Add quinoa and water to a medium sized pot. Cook over high until quinoa reaches a boil. While the quinoa is cooking, start dicing your bell peppers.
  2. Once quinoa has boiled, give it a quick stir, then lower heat to low. Let simmer with the lid on until all liquid has been absorbed.
  3. In a large bowl, add chopped bell peppers. drained corn, and rinsed beans. Then add the cooked quinoa to the bowl.
  4. To the bowl, add olive oil, honey, paprika, cumin, chili powder, salt, pepper, and juice of half a lime. Mix well until everything is well incorporated. Scoop the salad into 5 meal prep containers equally.