Mexican Quinoa Salad

With Thanksgiving only a few days away, I’m sure there are many people getting ready to travel! This is a great recipe to help clean out your refrigerator and a few pantry items before you leave. This recipe is full of fresh ingredients and tastes that will keep you full and energized for your day. I suggest adding it to your weekly meal prep every now and then too! I just recently shared this recipe with my sister, Megan, who made it for her two-day school week before she heads out of town! I hope you enjoy it as much as we do.

Ingredients:

  • 1 1/2 cup cooked quinoa
  • 1/4 cup diced green peppers
  • 1/4 cup diced red peppers
  • 1 15oz can black beans
  • 1 15oz can whole kernel corn
  • 2 tbsp finely chopped green onions
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tbsp lime juice
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 cup fresh chopped cilantro

Dressing (optional):

  • 1 cup ranch dressing (I love all of the Marzetti dressings)
  • 2 tbsp Siracha (Feel free to add more if you want an extra kick!)

Directions:

  1. Cook quinoa according to package directions. Fluff and set aside.
  2. Add in the rest of the ingredients, and toss with a spatula.
  3. Garnish with your dressing of choice, avocados, extra cilantro, and enjoy. Feel free to add some grilled chicken and serve it for dinner too!

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