Mexican Quinoa Cold Salad

Ingredients:mexican quinoa salad

  • 2 cups water
  • 1 cup uncooked, pre-rinsed quinoa
  • 1 cup halved cherry tomatoes or 1 14.5-ounce can diced tomatoes drained (organic)
  • 1 15.5-ounce can black beans, drained and rinsed
  • 1 1/2 cups frozen corn kernels
  • 1-2 drops cumin essential oil or 1/2 teaspoon cumin
  • 1-2 drops cilantro essential oil
  • 1/4 cup chopped fresh cilantro

For topping:

  • chopped fresh cilantro
  • organic cheddar cheese – shredded
  • sour cream

Directions:

  1. How to cook quinoa; Fill saucepan with 2 cups of water and uncooked quinoa, bring to a boil and let it simmer until the quinoa absorbs all the water, approx. 10-15 minutes. Turn off the burner and removed from heat with a lid until all the water is absorbed and it reaches a cool enough temperature to be put in the fridge.
  2. Refrigerate until cool. I left mine in over night because I cooked the quinoa the day before our family party and put all the ingredients together the morning of the party.
  3. Add remaining ingredients (minus the cilantro and the toppings)
  4. Stir in cilantro just before serving.
  5. Serve with toppings.
Enjoy your Delicious Salad! Let me know by commenting below if you took your own spin on it & how awesome it turned out! Share on Facebook, Twitter, Pinterest & Instagram so your followers can have this recipe too!

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