![Festive Mexican Quinoa Salad](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2Frecipe%20header%20background%20image.jpg)
![Festive Mexican Quinoa Salad](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2Frecipe%20header%20background%20image.jpg)
![Festive Mexican Quinoa Salad](https://storage.googleapis.com/dam-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/o/Choices%20Media%20Assets%2FLori-Festive-Mexican-Quinoa-Salad.jpg)
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Prepare quinoa in advance so the grain has time to cool.
Bring 2 cups of well rinsed quinoa (rinsed 2-3 times to remove the bitter saponins) to boil in 4 cups of water.
Reduce heat and simmer for 15 minutes. Cool quinoa completely!
Place cooled quinoa into large salad bowl.
Add corn, black beans (well-rinsed), tomatoes, onion, orange pepper, cheese (save some for the top) and salsa.
Add cilantro, reserving some for the top. Combine well.
Top with crushed tortilla chips, jalapenos (optional), remaining cheese & cilantro.
Serve immediately so the chips do not get soggy. If making the salad in advance, add chips just prior to serving. Keep leftovers chilled in the fridge.
Serves at least 8 people and leftovers make a very good lunch!
Shop Ingredients
![Avafina Organics - White Quinoa](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00850321000032.jpg)
![Eat Wholesome - EatWhl Italian Sweet Corn Organic](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00628110454539.jpg)
![Tomatoes - Hot House, Organic](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94799.jpg)
![Cilantro (Coriander) - Organic, Bunch Fresh](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/94889.jpg)
![Hot Peppers - Jalapeno, Green](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/4693.jpg)
![Bell Peppers - Orange, Organic Hot House](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/93121.jpg)
![Que Pasa - Organic Tortilla Chips Salted](https://storage.googleapis.com/images-sof-prd-9fa6b8b.sof.prd.v8.commerce.mi9cloud.com/product-images/cell/00068826176033.jpg)
Directions
Prepare quinoa in advance so the grain has time to cool.
Bring 2 cups of well rinsed quinoa (rinsed 2-3 times to remove the bitter saponins) to boil in 4 cups of water.
Reduce heat and simmer for 15 minutes. Cool quinoa completely!
Place cooled quinoa into large salad bowl.
Add corn, black beans (well-rinsed), tomatoes, onion, orange pepper, cheese (save some for the top) and salsa.
Add cilantro, reserving some for the top. Combine well.
Top with crushed tortilla chips, jalapenos (optional), remaining cheese & cilantro.
Serve immediately so the chips do not get soggy. If making the salad in advance, add chips just prior to serving. Keep leftovers chilled in the fridge.
Serves at least 8 people and leftovers make a very good lunch!
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