Tuesday, August 9, 2011

Southwestern Quinoa Salad (Tepoe)

2 c. organic Quinoa
2 cans organic black beans, rinsed and drained
3 diced ripe tomatoes
1 bunch (approx. 1/2 c.) chopped cilantro
1 c. roasted corn kernels
juice of 4 limes
1 1/2 c. raw pepitas (pumpkin seeds)

Cook Quinoa according to package directions, chill, then mix with beans, tomatoes, corn, lime juice and pumpkin seeds. Chop and add cilantro just before serving cold.

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