The Whole Foods Housewife

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.

Servings	Prep Time
14servings	25minutes

Passive Time

1hour

Servings	Prep Time
14servings	25minutes

Passive Time

1hour

Ingredients

2cups quinoacooked
2cups canned black beansrinsed
2cups canned chickpeasrinsed
2cups frozen cornthawed
3 roma tomatoesdiced (or substitute 1 large mango diced for a delicious treat!)
1 orange pepperdiced
1 yellow pepperdiced (substitute a red pepper if you have already substituted mango for the tomatoes for a nicer visual)
1/2 medium red oniondiced
2 limesjuiced
1/4cup cold pressed olive oil
4tbsp chili powder
1tbsp fresh chopped cilantro
Salt and pepper to taste

Instructions

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 refrigerate at least 1 hour before serving.