This quick and easy Mexican-inspired summer quinoa salad is a healthy twist on taco salad.
Southwest Quinoa Salad with Beef Bone Broth
Salads; Mexican; Quinoa
8 side dishes / 4 main dishes
This fresh and nutritious quinoa salad will give you all the satisfaction of taco salad with a healthier twist! Made with The Brothery beef bone broth and fibre-rich black beans, this salad packs enough nutrition for a main course and enough flavour for an impressive side-dish for your next barbeque.
1 jar The Brothery Beef Bone Broth
1 cup quinoa
1 can black beans
1 cup corn
1 cup cherry tomatoes
1/4 cup olive oil
3 Tbsp cumin
1 medium-sized onion
Salt and pepper to taste
Fresh lime or lime juice
Place quinoa, The Brothery beef bone broth, and a pinch of salt in a medium saucepan and bring to a boil.
Stir, reduce to a simmer, and cover for fifteen minutes or until bone broth is fully absorbed. While quinoa is cooking, move to step 3.
Slice cherry tomatoes in half. Cut avocado into cubes. Dice onion. In a large salad bowl, mix cooked quinoa, olive oil, cumin, salt and pepper.
Add all remaining ingredients and stir. Squeeze lime over bowl and stir. Refrigerate for two hours before serving.