Salad, Quinoa, Mexican Style

Ingredients

• 1/2 cup dry quinoa, pre-rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cups salsa, no-sugar added
• 1 cup corn kernels
• 1 teaspoon chili powder
• 1 avocado, peeled and small diced

Directions

1. Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat.
2. Reduce heat to a simmer, cover and cook until most moisture is absorbed, about 12-15 minutes.
3. Turn off heat and leave covered quinoa on burner for 5 minutes.
4. Add to cooked quinoa, black beans, salsa, corn, and chili powder.

Add salt and pepper to taste.

1. Toss to combine then add diced avocado and gently toss.
2. Add salad to a serving dish and serve. Salad can also be enjoyed cold.
3. Enjoy!