Last week at my Sunset Yoga: Tadasanas and Tapas Eventwith Danielle Tafeen of Provita Living,
I made this colorful, savory, healthy and easy-to-make appetizer
for the guests.
Protein packed, fiber-rich, delicious and a SUPER easy
to eat for dinner as a side and also great to repurpose
for another day to top on salad!
Mexican Quinoa Salad
Ingredients:
– 1 box quinoa
– 1 can organic black beans
– 1 can corn (optional)
– 1/4 cup cilantro or parsley, chopped
– 1 tbs olive oil
– 1/4 tsp sea salt (to taste)
– optional – black pepper (to taste)
Directions:
1. Make quinoa according to package instructions
2. Drain and rinse black beans and corn
3. Once quinoa is done, mix up all ingredients and voila! Serve in martini glasses or cute mini plastic martinis like I did!
Serves approx 8-10.
For a creamy, breakfast quinoa recipe, check out my recipe here
be simple. be festive. be well.
xo
be well,
arielle
