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You Will Need For Salad 1 cup (190g) uncooked quinoa, rinsed (about 3 cups cooked) 2 cups water or broth, see our chicken broth or veggie broth 1 (15oz) can black beans, drained and rinsed, or 1 cups cooked black beans cup finely chopped red onion (half small onion) 1 red bell pepper, finely chopped 1 cup (150g) cherry tomatoes, halved 1 cup (100g) finely chopped red cabbage 2 medium ears corn, kernels cut off the cobs, 1 cup 1 (4oz) can Hatch green chili peppers, chopped Optional: chopped avocado, crumbled feta, or queso fresco For Dressing 3 tablespoons (44ml) apple cider vinegar 2 tablespoons (30ml) fresh lime juice teaspoon ancho chili powder teaspoon ground cumin cup (78g) extra virgin olive oil Salt and fresh ground black pepper Directions 1Combine the rinsed quinoa, water, and teaspoon sea salt in a medium saucepan over medium-high heat
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WATER, VEGETABLE OIL (CANOLA AND/OR SOYBEAN OIL), BROWN SUGAR, DISTILLED VINEGAR, SALT, LESS THAN 2% OF BALSAMIC VINEGAR, DRIED GARLIC, DRIED BELL PEPPER, DRIED ONION, XANTHAN GUM, SPICES
