Quinoa Mexican Salad

Quinoa can be used exactly like rice, in any recipe that calls for rice basically just substitute Quinoa instead. Now I am not really all that knowledgeable when it comes to Quinoa but I do know whole foods makes a mean Mexican salad and I have no idea how they do it, so I decided to set out and create my own version of what I loved so much at Whole Foods Market.

You Will Need:
1 Cup Quinoa
2 tbsp Bell Pepper, Chopped
2 tbsp Onion, Chopped
2 tbsp Cumin
1/4 Cup Olive Oil
Juice of 1 Lime
1 Tomato, Chopped
1 Bag Frozen Corn
1 Can Black Beans
2 tbsp Cilantro, Chopped
2 tsp Garlic, Minced
Salt & Pepper 

Tortilla Chips

Add garlic, onion, bell pepper, tomato into a large bowl, toss in some salt and mix; set aside

Place frozen corn into a pot, fill with water, and cook for 10 minutes to unfreeze corn, drain with black beans, set aside and allow to continue to drain (in a mesh strainer) 

In a stock pot, add 2 cups water, to 1 cup Quinoa; boil for 10-15 minutes or until water is gone; make sure to cook according to package

In a measuring cup, add cumin, olive oil, and lime juice, whisk with fork until the cumin is dissolved

Add corn, beans and Quinoa into the bowl with the pepper, onion, garlic, tomato and pour in the cumin olive oil mixture. Mix until the liquid is incorporated; you may want more lime, or this mixture, it really is too taste. We like to add in fresh avocado's and a little homemade hot sauce! 

Add to a tortilla to make this into a burrito, or dive in with some organic tortilla chips... I normally make homemade ones but I was feeling lazy...so ya! I cheated.