Ingredients

The following ingredients have 6 Servings
  • 1 cup white quinoa, plus ¼ cup red quinoa, washed and drained
  • 1 cup fresh corn, off the cob
  • 2 cups filtered water
  • Pinch sea salt
  • 1 can (15 ounces) black beans, rinsed and drained
  • ½ cup finely diced yellow pepper (or another color bell pepper)
  • ½ cup diced tomatoes
  • ¼ cup cilantro leaves
  • DRESSING:
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • 2 tablespoons tamari
  • 2 teaspoons apple cider vinegar

Instruction

  • Place quinoa, corn, and water in a medium saucepan with pinch of salt and bring to a boil.
  • Simmer covered for 20 minutes over low flame.
  • Meanwhile, whisk the dressing ingredients in a small bowl until well combined.
  • Fluff quinoa with fork, place in medium bowl, and stir in the black beans, veggies, dressing, and cilantro.
  • Season with sea salt if needed. Serve this Mexican recipe warm or cold the next day.