Summer is here, and I have just been loving the cheaper prices on the produce. I had just 1 cup of red quinoa left over and decided to dress it up Tex Mex style.
I made it even more friendly on the budget by using lime vinaigrette dressing and salsa to cut down on the number of ingredients. You could sub cherry or grape tomatoes for the salsa and make your own lime dressing with the juice of a lime and an avocado. Depending on your taste and budget, discover the possibilities with quinoa!
Going meatless for breakfast and lunch has really cut down on our grocery budget. You can always find dried and canned beans for under $1.00 any time if the year.
Enjoy the summer with this tangy tex Mex salad! This makes about 6 big servings (1 1/4 C) or 8 small side salads. Here are the ingredients:
1 cup quinoa, cooked
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 green bell pepper, diced
1 cup salsa
1/2 c lime vinaigrette dressing (I found a chipotle lime dressing from Aldi)
Salt and pepper to taste
Can be made a head if time and stores in an airtight container for up to 5 days.