Mexican Quinoa Salad

Name: Mexican Quinoa Salad
Prep time: 65 min
Yield: 10
Cuisine: Unknown
Ingredients: 2 tablespoon olive oil; 3 cloves garlic, minced; 3 whole jalapenos, minced; 3 cups quinoa; 4 cups black beans, canned or cooked; 4 cups tomato, diced; 3 cups corn kernels, frozen; 3 cups vegetable broth; 3 teaspoons chili powder; 1 ½ teaspoons cumin; ½ teaspoon salt; ½ teaspoon black pepper; 3 whole limes, sliced; 1 bunch cilantro, chopped; 10 cups spinach; 5 whole avocados

Prep Time: 65 minutes

Yield: 10

Ingredients

2 tablespoon olive oil
3 cloves garlic, minced
3 whole jalapenos, minced
3 cups quinoa
4 cups black beans, canned or cooked
4 cups tomato, diced
3 cups corn kernels, frozen
3 cups vegetable broth
3 teaspoons chili powder
1 ½ teaspoons cumin
½ teaspoon salt
½ teaspoon black pepper
3 whole limes, sliced
1 bunch cilantro, chopped
10 cups spinach
5 whole avocados

Instructions

Heat oil on medium-high in a large pot. Sauté garlic and jalapenos for about 1 minute.
Add quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin and bring to a boil. Reduce heat and simmer until quinoa is cooked through.
Cool and store in fridge until ready to serve.
For serving, make a bed of spinach leaves and top with quinoa mixture, cilantro, and squeezed lime slice. Lastly, top with the slices of half an avocado.

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