Enjoy this healthy, homemade Mexican Quinoa Salad recipe! It’s super easy to make, and tastes wonderful!
SALAD 1 cup cooked quinoa (red or white) 1/2 cup corn 1 cup black beans 1 cup diced bell peppers – red, orange or yellow 1/4 cup onion (diced) – optional 1 ripe avocado (chopped) 1/4 cup fresh cilantro (chopped or torn) DRESSING 1 large lime (juiced // 1 large lime yields ~4 Tbsp) 1 TBSP cumin powder 1 tsp chili powder (or sub extra hot sauce or chipotle powder) 1 big pinch each sea salt and black pepper 1 Tbsp fresh minced cilantro (optional) 1/3c. extra virgin olive oil or avocado oil 1/3c. apple cider vinegar Instructions Make quinoa as directed! Use chicken broth instead of water for more flavor. Chop the veggies for adding. Make the dressing by mixing all ingredients together! Taste and adjust seasonings as needed. Mix to combine! Serve with grilled chicken or on a bed of greens! —
Colleen is the Fitness Director at The Wembley Club. Having been in fitness for over 19 years her passion is to help individuals find a love for fitness and their bodies and benefits beyond the physical aspect of working out. She loves music, new workouts, and pushing people to their own personal limits- whatever they may be that day. Cycling, Bootcamp, Strength Classes, HIIT, Boxing, you name it, she loves to teach it!
Colleen has a degree from John Carroll University in Physical Education with a concentration in Fitness Specialist. She developed the Group Fitness Program at John Carroll, providing a stress outlet and community for college students and faculty. Her passion did not stop at college, she continued on to instruct classes, personal train, coach youth sports teams, and challenge herself with friends in marathons and 1/2 marathons.
As a busy mother of four and wife she recognizes the importance of self-love and self-care starting with fitness and health. She believes that everyone has time to make in their day for themselves in order to be great for others…let fitness be a part of your day and week at The Wembley Club.
