Quinoa-Mexi Salad

I used to buy different ‘quick & healthy’ meals while on lunch break from my old job, this one was inspired from a salad I used to buy at ‘Nature’s Fare’ in Vernon. DELICIOUS!

Now this batch makes a MASSIVE amount (because when I make it my hubby takes it for lunch also), so feel free to cut the recipe in half.

• 2 cups cooked quinoa
• 2 cups black beans
• 2 cups chickpeas
• 2 cups frozen corn, thawed
• 3 medium tomatoes, diced (or substitute 1 large mango diced for a delicious treat!)
• 1 orange pepper, diced
• 1 yellow pepper, diced (substitute a red pepper if you have already substituted mango for the tomatoes for a nicer visual)
• 1/2 medium red onion, diced
• Juice from 2 limes
• 1/4 cup cold-pressed olive oil
• 4 tbsp chili powder (or more depending on your tastes!)
• 1 tbsp chopped cilantro
• Salt and pepper to taste

Cook quinoa on stove and set aside to cool. Mix other ingredients in a large mixing bowl, adjusting spices to taste. Add in cooled quinoa, mix together and serve. Mmm!

Please also note that this recipe can act as a complete meal with either a light salad or fruit to start. I promise you will be VERY satiated!