Quinoa Mexican Salad

Quinoa is one of the most healthiest foods we can consume. The word Quinoa (pronounced “keen wah”) means “mother grain.” Which may be why some think it is a grain, or it could be because it’s commonly used as a rice substitute  or as pasta. But it’s not a grain! it’s actually closer to a leafy green vegetables like spinach and Swiss chard and is very easy to digest

Quinoa Mexican Salad

1/2 cup red quinoa (or sprouted quinoa)
1 cup organic chicken broth

Dressing
2 oz. lime juice

1/2 tsp. LCM Three Amigos Mexican Seasoning
1/2 tsp. ground cumin
1/4 – 1/2 tsp. chili powder
1/4 c. MCT Oil

Dash sea salt

Add-ons – choose as desired
3 green onions, thinly sliced (white and green parts)
1/2 c. red/yellow peppers, chopped
1/2 c. green peppers, chopped
1 can black beans, drained and rinsed
1/4 c. picked fresh cilantro, roughly chopped
1 Tbsp. jalapeno, chopped fine
Avocado, sliced

Soak quinoa in water for 15 minutes. Drain and rinse. Bring the quinoa and water to a boil in a small saucepan. Cover, reduce the heat to low, and simmer for about 15 minutes. Fluff with a fork and set aside. In a large serving bowl, whisk dressing together and add quinoa. Mix well. Add rest of the ingredients and toss. Serve hot or cold.