Mexican quinoa salad
1 cup(s), rinsed in a mesh strainer, drained
Canned black beans
15 oz, rinsed and drained
Frozen corn kernels
1½ cup(s), thawed (or fresh or canned)
Pico de gallo
¼ cup(s), chopped
WW Reduced fat shredded Mexican style blend cheese
- Place quinoa and water in a medium saucepan; bring to a boil over high heat. Reduce heat to low, cover, and simmer for 20 minutes. Turn off heat; let sit, covered, for 5 minutes. Pour quinoa into a large bowl; let cool.
- Add black beans, corn, pico de gallo, cilantro, salt, cayenne, and cheese to quinoa; gently toss salad together. Cover; chill for 2 hours before serving.
- Serving size: about 1 cup