Today’s Brittany approved dinner idea is Quinoa Mexi-Lime Salad!
4 1/2 cups cooked quinoa
1 can black beans, rinsed + drained
1 can yellow corn, rinsed + drained
2/3 cup red bell pepper, diced
6 scallions, chopped (whites and greens)
1/4 cup tightly packed cilantro, chopped
1 large jalapeno, remove seeds and dice
1/3 cup lime juice
1 1/2 tsp salt
2 Tbsp cumin
2/3 cup olive oil
S&P to taste
Cook quinoa according to package directions (1 1/4 cup dry). Let cool.
Mix beans, corn, pepper, scallions, cilantro and jalapenos.
Add cooled quinoa and mix well.
In a separate bowl, mix lime juice, salt, cumin and olive oil.
Pour lime mixture over quinoa mixture and mix well.