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COWBOY CAVIAR QUINOA SALAD

top down view of quinoa cowboy caviar in a large serving bowl with whole endive leaves for scooping.

Come one, come all – gather round this healthy quinoa cowboy caviar and feast!

Scale

Ingredients

Instructions

Quinoa: In a medium size pot, add water, cumin and quinoa, bring to boil over medium high heat, reduce to a simmer and cover, cook for 15 minutes. Remove from heat, remove lid and let set for 10 minutes.

Perp Veggies: While your quinoa is cooking, prepare the bell pepper, onion and corn.

Assemble: Once quinoa is done, add the two beans, corn, red bell pepper, onion, cilantro and squeeze of 1 – 2 limes, mix well. Season with salt and pepper. Just before serving add in the diced avocado.

Serve with lime wedges and scooping leafy greens.

Serves 4 – 6

Store leftovers in and airtight container in the refrigerator for up to 5 – 6 days.

NOTES:

As with all my recipes, add more or less of any ingredient to suit your taste.