Quinoa: 60g (1/3 cup, dry), Corn kernels (frozen or canned): 100g (2/3 cup), Black beans (cooked): 100g (1/2 cup), Cherry tomatoes: 100g (1/2 cup, halved), Avocado: 50g (1/3 medium, diced), Red onion: 30g (1/4 small, diced), Jalapeño: 10g (1/2 small, finely diced), Cilantro: 10g (2 tbsp, chopped), Lime juice: 15ml (1 tbsp), Olive oil: 15ml (1 tbsp), Cumin: 2g (1/2 tsp), Chili powder: 2g (1/2 tsp), Salt: to taste, Black pepper: to taste
1. Cook 60g quinoa according to package instructions. Fluff with a fork and let cool. 2. If using frozen corn, cook according to package instructions. If using canned corn, drain and rinse. 3. In a large bowl, combine cooled quinoa, 100g corn kernels, 100g black beans, 100g halved cherry tomatoes, 50g diced avocado, 30g diced red onion, and 10g diced jalapeño. 4. In a small bowl, whisk together 15ml lime juice, 15ml olive oil, 2g cumin, 2g chili powder, salt, and pepper to make the dressing. 5. Pour the dressing over the salad and toss to combine. 6. Fold in 10g chopped cilantro. 7. Serve chilled or at room temperature.
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