Tex-Mex Quinoa Salad

This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 219 Calories

Ingredients

• ¼ cup fresh lime juice
• 2 cups water
• 2 tablespoons olive oil
• ⅛ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 1 cup quinoa
• 2 avocados, cubed
• 1 bunch cilantro, chopped
• 1 (14 ounce) can diced tomatoes with green chile peppers, drained
• 1 (14 ounce) can garbanzo beans, drained and rinsed
• ¼ cup crumbled cotija cheese

Recipe Instructions

Step 1

Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

Step 2

When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.