Roasted Corn and Quinoa Salad
Delicious sweet corn and quinoa salad with big chunks of avocado and a creamy avocado dressing.
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Salad
Cuisine: Mexican
Servings: 6 servings
- 1 cup cooked quinoa
- 2 cups roasted corn
- 1 cup kidney beans
- 2 avocados, diced
- ½ cup cilantro
- 2 tsp Tajin
- 1 cup cherry tomatoes, diced
- ½ red onion diced
- 2 tsp salt
- 1 lime, juiced
Cook the quinoa according to the package.
Once it is cooked, add in a dash of tajin seasoning, salt, and squeeze of lime.
In a small bowl combine roasted corn, diced tomato, kidney beans, diced avocado, quinoa, red onion and toss.
Sprinkle a little tajin over the top and serve!