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MEXICAN QUINOA SALAD

By Sues of wearenotmartha.com

 8 oz Little Leaf Farms Baby Crispy Green Leaf Lettuce (2 containers)
 2 cups Cooked and cooled quinoa (from about ⅓ cup dry)
 1 cup Frozen corn, thawed
 1 15-oz. can black beans, rinsed and drained
  cup Diced red onion
 ½ cup Shredded cheddar (or cheese of your choice)
  cup Extra-virgin olive oil
 1 tbsp Lime juice
 1 tsp Chili powder
 ½ tsp Cumin
 ¼ tsp Garlic powder
  tsp Salt
 1 cup Crushed tortilla chips
1

Divide greens between 4 bowls and add about ½ cup cooked quinoa to them.

2

Divide corn, black beans, red onion, and shredded cheddar between the 4 bowls.

3

In a separate medium bowl or mason jar, add olive oil, lime juice, chili powder, cumin, garlic, powder, and salt. Whisk to combine (or, if using a mason jar, place the lid on and shake).

4

Drizzle dressing over each salad and toss to combine.

5

Top salads with crushed tortilla chips.