Tex-Mex Quinoa and Chickpea Salad

The vibrant, nutrient-dense style. It holds up beautifully in the fridge for up to four days

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the Quinoa: Boil quinoa in broth. Cover, simmer for 15 minutes. Fluff with a fork. Let it cool completely.

Step 2

Prep the Dressing: Whisk olive oil, lime juice, honey, cumin, chili powder, minced garlic, salt, and pepper in a small bowl.

Step 3

Assemble: Combine cooled quinoa, chickpeas, black beans, corn, peppers, onion, and cilantro in a large bowl.

Step 4

Toss: Pour dressing over the salad. Toss well to coat.

Step 5

Chill: Refrigerate for at least 30 minutes before serving to let flavours meld.