Happy 4th of July, Folks! Â 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. Â This Southwestern Quinoa Salad is a nice change of pace from the standard cold summer salad. Â 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: Â all measurements are approximate – becuase I really hate measuring things, so use your discretion***
Cook Quinoa per instructions on package, Â chop up your veggies, and combine all ingredients in a large bowl. Â I recommend letting this one sit in the refrigerator for a few hours before eaiting to really let the flavors combine.