Tangy & Fresh Quinoa Salad

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  • 2 cups uncooked quinoa
  • 4 cups water
  • 15 oz soaked and cooked black beans
  • 2 fresh corn cobs, kernelled (non-GMO)
  • 1 medium tomato, cored, seeded, and diced
  • ½ cucumber, peeled and diced
  • ½ red bell pepper, diced
  • ½ yellow bell pepper, diced
  • 1 avocado, cubed
  • 2-3 tablespoons chopped cilantro
  • ¾ cup raw sharp cheddar or jack cheese, shredded (grass-fed, raw)
  • ¾ tablespoon fine Celtic or Himalayan sea salt
  • 1 fresh squeezed lemon (about 2-4 tablespoons juice)
  • ½ cup organic white vinegar


  1. Rinse quinoa in a fine mesh sieve until water runs clear, drain, and transfer to a medium pot.
  2. Add 4 cups water and a pinch of salt, bring to a boil. (Tip: Add a scoop of plain Organixx Bone Broth Protein Powder for extra protein)
  3. Cover, reduce heat to medium-low, and simmer until water is absorbed 15-20 minutes.
  4. Set aside for a minimum of 5 minutes.
  5. Chill 2 hours. (If you forget to chill quinoa, it’s ok, it’s just tastier when it’s cool)
  6. Combine all vegetables and cheese and mix well. Add to quinoa. Then add vinegar, salt, and lemon juice, adjusting to taste. Mix again.
  7. Let chill in fridge 1 hour before serving.


Serves 10. Per Serving (based on using cheddar cheese):

Calories: 314.9 |
Total Fat: 11.1 g |
Total Carbohydrate: 44 g |
Dietary Fiber: 8.5 g |
Protein: 12.8 g


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