This vegetarian/vegan meal that I made with Melissa of Smells Like Brownies is perfect for summer. It is light and fresh (but still filling), takes advantage of summer produce, and is packed with protein.
All you have to do is combine the ingredients - corn, tomato, avocado, bell pepper, scallions, jalapeno, black beans, cooked quinoa.
Then toss with a dressing of lime, olive oil, honey, and cumin.
Top with some fresh cilantro (or parsley if you, like me, are not a fan) and your perfect summer lunch awaits! You can serve it warm, cold, or room temp - doesn't matter. The ingredient list is also totally flexible, go with whatever ratio of quinoa to veg you like, take out the stuff you don't like, add in something you do, make it yours.
Mexican Style Quinoa Salad
inspired by Closet Kitchen
2 cups red quinoa (regular is fine, but red is really pretty)
4 cups water
1 jalapeno, seeded and minced
1 green bell pepper, seeded and diced
2 medium tomatoes, or 1/2 pint cherry tomatoes, chopped
1 avocado, chopped
kernels from 2 ears of corn, or 1 cup frozen corn, thawed
a couple of scallion greens, sliced
1 can black beans, rinsed and drained
juice from 2 limes
1/4 cup olive oil
1 tsp cumin
1 tsp honey
salt and pepper to taste
Rinse the quinoa well, bring to a boil with the water, reduce heat, and simmer until the water is absorbed, about 30 min. Meanwhile, combine the lime juice, olive oil, cumin, honey, salt, and pepper to form a dressing. Allow the cooked quinoa to cool slightly, then toss with the rest of the ingredients and the dressing.