Mexican Quinoa Salad with Honey-Lime Vinaigrette

Cook the quinoa according to the package instructions, then let it cool to room temperature. Once the quinoa is cooled add it and all of the remaining salad ingredients into a bowl and toss them together.

In a separate bowl or a mason jar, combine all of the dressing ingredients. Whisk or shake the dressing until well combined and then pour over the salad. Toss the salad until it is coated in the dressing.

Serve the salad immediately or cover and store in the fridge until you are ready to serve.

Notes: If you can’t find red quinoa regular quinoa will work. Just cook according to your package instructions. Be sure to rinse the quinoa before cooking it.