Mexican Quinoa Salad

Instructions

1. 1

   Rinse quinoa in a fine mesh strainer and cook according to package instructions.

   Tip: Use a medium saucepan and 2 cups of water.

2. 2

   While quinoa cooks, chop onion, cilantro, and avocado.

   Tip: Use a sharp knife and try to minimize waste.

3. 3

   In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, red onion, and cilantro.

   Tip: Stir gently to avoid mashing beans.

4. 4

   In a small bowl, whisk together lime juice, olive oil, salt, and pepper.

   Tip: Use a whisk or a small spoon to mix.

5. 5

   Pour dressing over quinoa mixture and stir to coat.

   Tip: Adjust seasoning to taste.

6. 6

   If using feta cheese, crumble on top of salad and drizzle with additional dressing.

   Tip: Omit for a vegan version.

7. 7

   Cover bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.

   Tip: Serve chilled or at room temperature.

8. 8

   Just before serving, stir in salsa and chopped avocado.

   Tip: Adjust amount of salsa to desired spiciness.