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Tex-Mex Quinoa Salad
Ingredients
  • subheading: For the salad:
  • 1 ½ cups quinoa, rinsed under cold water
  • 2 ¾ cups water
  • ½ teaspoon kosher salt
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup fresh or thawed frozen corn kernels
  • ½ small red onion, small dice
  • 1 medium red bell pepper, cored, seeded, and diced
  • 1 medium yellow bell pepper, cored, seeded, and diced
  • 2 medium avocados, diced
  • ½ cup coarsely chopped fresh cilantro, divided
  • subheading: For the dressing:
  • ½ cup olive oil
  • ⅓ cup freshly squeezed lime juice (from 2 to 3 limes)
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • Pinch cayenne pepper
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