Southwest Quinoa Breakfast Salad

Ingredients:

For the Quinoa:

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt to taste

For the Salad:

• 4 cups mixed salad greens
• 1 cup black beans, canned and drained
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes, halved
• 1 avocado, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

For the Dressing:

• 3 tablespoons extra-virgin olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1/2 teaspoon ground cumin
• Salt and black pepper to taste

Instructions:

1. In a medium saucepan, combine quinoa, water, ground cumin, chili powder, garlic powder, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.
2. In a large salad bowl, combine the cooked quinoa, mixed salad greens, black beans, corn kernels, cherry tomatoes, diced avocado, finely chopped red onion, and chopped cilantro.
3. In a small bowl, whisk together the dressing ingredients: extra-virgin olive oil, lime juice, honey, ground cumin, salt, and black pepper.
4. Drizzle the dressing over the salad.
5. Gently toss the salad to ensure all ingredients are well coated with the dressing.
6. Season the Southwest Quinoa Breakfast Salad with additional salt and pepper to taste if needed.
7. Serve the salad in individual plates or on a platter.
8. Optionally, garnish with extra cilantro for a fresh touch.
9. Enjoy this protein-rich and flavorful breakfast salad with a Southwest twist!