Mexican Quinoa Salad

This salad is a spin on my favorite Taco Pasta Salad.
Quinoa is a grain that offers about 5 grams of protein for 1/4 cup (uncooked). Plus it is gluten free, rich in magnesium, vitamin B1, B6, and B9. Quinoa is super versatile like rice, but it is 100% whole grain.

1 - 16 oz pkg of quinoa, cooked according to package directions (I used Eden Organic*)

1 - 16 oz pkg frozen corn, thawed (you can use fresh if you have it)

2 - 15.5 oz cans of black beans, drained and rinsed

2 - large tomatoes, diced
1 - 24 oz jar chunky salsa (I used my favorite jarred salsa, Great Value White Corn & Black bean Salsa)
1 - 8 oz pkg Mexican blend shredded cheese
1/2-3/4 cup olive oil
juice of 2 limes
1 tablespoon cumin
2 teaspoon chili powder
pinch fresh ground salt
pinch fresh ground pepper
1 large bunch of cilantro, chopped (I use about 1 cup chopped because I love it)


1. Cook the quinoa, according to package directions.
2. In a large bowl, mix corn, black beans, tomatoes, salsa, and cheese.
3. Gently stir the cooled quinoa into the salsa mixture.
4. In a small bowl, whisk the olive oil, lime juice, cumin, chili powder, salt and pepper together.
5. Pour the olive oil mixture over the pasta mixture, add cilantro, and gently mix.

As long as your tomatoes aren't over ripe when you add them, this salad will keep 5-6 days.

 Enjoy!

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