Mexican Black Bean Quinoa Salad.
Mexican Black Bean Quinoa Salad highly diverse and have ideal flavor that unique. Some types of Mexican Black Bean Quinoa Salad recipes are also sufficient simple to process and dont pick up long. Though not everyone likes Mexican Black Bean Quinoa Salad food, now few people are got attached and like the sundry Mexican Black Bean Quinoa Salad foods on hand. This can be visible of the number of restaurants that provide Mexican Black Bean Quinoa Salad as one of the dish. You can cook Mexican Black Bean Quinoa Salad using 15 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Mexican Black Bean Quinoa Salad
- It's 1 cup of white quinoa.
- Prepare 1/4 cup of red quinoa.
- It's 1 cup of fresh corn niblets.
- You need 2 cup of water.
- Prepare 1 of red, yellow bell pepper finely chopped.
- You need 1 of tomato diced.
- Prepare 1 of jalapeno finely chopped.
- Prepare 1 can of black beans.
- You need 2 tbsp of lime juice.
- Prepare 1 tsp of lime zest.
- You need 2 tsp of cumin.
- It's 2 tsp of or 1 teaspoon cayenne to taste.
- You need 2 tbsp of low sodium soy sauce.
- You need 2 tbsp of balsamic vinegar.
- You need 1/4 cup of cilantro.
Mexican Black Bean Quinoa Salad step by step
- bring quinoa, corn, pinch salt to boil..
- cover and simmer on low heat for about 20mins.
- whisk together spices and lime juice.
- combine all ingredients and mix. serve hot or cold.
Obtain ingredients for manufacture Mexican Black Bean Quinoa Salad recipes is also not difficult. You can easily get the main ingredients at the proximate supermarket and in fact on the market. There are much types of Mexican Black Bean Quinoa Salad that are simple and fast to process into delicious serving. You can constantly practice this Mexican Black Bean Quinoa Salad recipe at home, and can presenting it to your children and extended family. If you wish to cook different foods on our website, we supply sundry types of food recipes which are of certainly very delicious and enjoyable to enjoy, please try them.
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