Happy 4th of July, Folks! Picnic season is in full swing and if you’re anything like me, you feel like you may die if you have to look at another potato salad. This Southwestern Quinoa Salad is a nice change of pace from the standard cold summer salad. And it’s super healthy too, so you don’t have to feel bad about drinking that 6th beer!
1 Cup Quinoa cooked per instructions
1 Cup Canned Black Beans drained and rinsed
1 Cup Corn
1 Cup Frozen Edamame (optional, but I like it)
1/2 Container Grape Tomatoes halved
1/2 Cup diced Red Onion
1 Jalapeno seeded and diced
2 Tbsp Olive Oil
1/4 Cup Lime Juice
1 tsp Adobo Seasoning
*** Please note: all measurements are approximate – becuase I really hate measuring things, so use your discretion***
Cook Quinoa per instructions on package, chop up your veggies, and combine all ingredients in a large bowl. I recommend letting this one sit in the refrigerator for a few hours before eaiting to really let the flavors combine.