Name: Southwest Quinoa Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: Organic Red Onion Bag; O Organics Quinoa, Organic, Tri-Color; Hot House Red Bell Peppers; Green Giant Simply Steam Niblets Corn & Butter Sauce, Lightly Sauced Frozen Vegetables; O Organics Maple Syrup, Organic, 100% Pure; La Tourangelle Extra Virgin Olive Oil; SIGNATURE SELECTS Black Beans, Seasoned; 24 Mantra Powder, Organic, Cumin; Cilantro; Morton Iodized Salt, 26 Ounce; Signature Farms Cherry Tomatoes, Red, Angel Sweet; Ortega Jalapenos, Hot, Diced; El Guapo Garlic Powder; Lime

Cook the Quinoa: Rinse the quinoa and let drain, then add to a pot with the garlic powder, cumin, salt, and water. Bring to a boil over high heat, then cover and reduce the heat to medium-low. Simmer for 15 minutes, then turn the heat off and let sit for 5 minutes before fluffing; set aside to let cool.

Make the Dressing: Add the oil, lime juice, agave, and salt to a small jar. Seal and shake well, until emulsified. Set aside.

Combine: Add the cooled quinoa to a large bowl along with the black beans, tomatoes, corn, bell pepper, onion, jalapeño, and cilantro. Pour the dressing on top and mix well, until evenly distributed.

Serve: Serve immediately, or let sit in the fridge for 15 minutes to chill and allow all flavors to combine. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Southwest Quinoa Salad

Serves 4

15 mins prep

20 mins cook

35 mins total

What you need

For the Salad:

For the Dressing:

How to make

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