Quinoa salads are a staple in our house and even more so in the summer. I have made so many different versions it all depends on my mood, what we have, what is in season, and or what vegetables we just harvested from our garden. This Fresh Mex Version is one of my favorites and I like it with uncooked veggies as well as grilled veggies. I don’t typically measure for these salads other than the quinoa. Like peppers add more, don’t like onions leave them out, this salad it customizable to what you like!
Fresh Mex Quinoa Salad
Makes 4-8 servings
1c organic quinoa
1/3- 1/2c chopped red onion
1-2 peppers, chopped (used 1/2 an orange pepper, used 3/4 of a yellow pepper)
1/2-1c organic sweet corn
1 can, 15oz, organic beans of choice rinsed, or 1 1/2 cups cooked and cooled beans (used black beans)
2 big handfuls, or more, of organic kale rough chopped
1 ripe avocado
3-4 vine ripened tomatoes, chopped
sea salt and fresh ground pepper to taste
Cook quinoa according to directions. Let quinoa cool 10-15 minutes and add warm quinoa to a large bowl with the kale. The warm quinoa will wilt and soften the kale. Remove skin and pit from avocado and chop. Add avocado and with clean hands mash it into the kale and quinoa. Add beans, onion, corn, and pepper to the mixture. Add tomatoes, and season with a little salt and pepper. Enjoy! Or put salad in the refrigerator and let flavors come together, either way it is good!