Mexican Quinoa Salad

Prep: Rinse and dry the produce. Drain and rinse the beans and corn. Cut the mango into 1 inch pieces by first cutting around the large pit, then peel and dice. Remove cilantro leaves from stems, roughly chop the cilantro leaves and discard stems. Roll the lime on your countertop to soften the flesh and release more juice. Cut the lime in half, juice into a small bowl and set aside. Peel and dice the onion.

Cook the quinoa. Bring 1 cup quinoa and 2 cups water to a boil. Reduce heat to low and simmer covered until quinoa is cooked through, about 15 minutes. Fluff with fork and let cool.

Make the dressing by combining 2 tablespoons olive oil, spice blend of cumin and chili powder, and lime juice. Mix well.

Add the corn, onion, beans, mesclun mix, mango and half of the cilantro in a large bowl.

Add the dressing to the cooled quinoa and toss well to coat.

Garnish with cilantro and serve warm or at room temperature. Enjoy!