Sunday, July 21, 2013

Black Bean and Quinoa Southwest Salad



Black Bean and Quinoa Southwest Salad 

2 cups cooked quinoa
1 can (15oz) or 1 ¼ cup cooked black beans
½ cup organic corn kernels
½ cup diced green or red onion
1 bell pepper, diced
¼ cup chopped cilantro
Juice of 1-2 limes
1 tsp cumin
½ tsp paprika
¼ tsp cayenne pepper
½ tsp sea salt
¼ tsp black pepper


Mix quinoa with spices in a large bowl and then add other ingredients.  Serve at room temperature as a main dish or on top of lettuce as a salad.  Optional: top with diced tomatoes and avocado.