Mexican Confetti Quinoa Salad

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   1. In a small covered pot on the stove, combine the quinoa and the water. Bring the water to a boil, turn the heat down and let the quinoa cook for 20 minutes, or until all the water is absorbed. Once the quinoa is cooked, fluff it with a fork.

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   2. In a bowl, combine cooked quinoa, black beans, corn, edamame, and diced red pepper. Stir to combine.

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   3. To make the dressing, simply combine the olive oil, cumin, chili powder, cayenne pepper, kosher salt, and lime juice.

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   4. Toss the quinoa mixture with the dressing.

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   This can be stored in a refrigerator for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.