Mexican Quinoa Salad

Step 1

Add quinoa and water or stock to a medium pot and bring it to a boil over high heat. Cover, reduce heat to low, and simmer for 10-12 minutes until the quinoa absorbs all the water and is fully cooked.

Step 2

Remove from heat and let it sit for 5 minutes. Transfer to a large bowl and fluff with a fork. Lightly cover with plastic wrap and refrigerate for 1 hour to cool.

Step 3

While the quinoa is cooling, make the dressing. Add all ingredients to a small bowl or mason jar, and whisk or shake together to combine. Cover and refrigerate until ready to serve.

Step 4

When the quinoa has cooled, add the black beans, yellow corn, grape tomatoes, red onion, and crumbled cotija cheese to the bowl.

Step 5

Pour in the dressing and toss to combine. Taste and season with more salt, if necessary.

Step 6

Serve immediately or cover and refrigerate until ready to serve.