Quinoa can make any salad extra special with the nutrients it imparts.
- 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
Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to a simmer, cover and cook until most moisture is absorbed about 12-15 minutes. Turn off heat and leave covered quinoa on a burner for 5 minutes.
Add to cooked quinoa, black beans, salsa, corn, and chili powder. Add salt and pepper to taste. Toss to combine then add diced avocado and gently toss. Add the salad to a serving dish and serve. Salad can also be enjoyed cold.