• B2ac942e88edae86f6fd7f0002574a34

Tex Mex Quinoa Salad

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

Prep
Cook
Serves 5people
Ingredients
1/2
cup quinoa
1
cup water
1/2
tsp kosher salt (reg. salt is just fine)
2
tbsp fresh lime juice
1
tbsp olive oil
1/8
tsp ground pepper
1/2
can (14 oz) garbanzo beans, drained and rinsed
1/2
can (14 oz) can diced tomatoes with green chile peppers, drained
1/2
bunch cilantro, chopped
1
avocado, cubed
2
tbsp crumbled cotija cheese
Directions
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
2.
When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

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