Mexican Quinoa Salad
A vibrant and nutritious dish combining quinoa with fresh, colorful ingredients for a protein-packed meal that's perfect for any occasion.
Ingredients
For the Salad
- 1 cup quinoa Rinse before cooking
- 2 cups water
- 1 can black beans, drained and rinsed Can use canned or cooked
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned)
- 1 whole red bell pepper, diced
- 1 whole avocado, diced Add right before serving to prevent browning
- 1/4 cup cilantro, chopped
For the Dressing
- 2 whole limes, juiced
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Instructions
Preparation
- Rinse quinoa under cold water.
- In a medium saucepan, combine rinsed quinoa and water. Bring to a gentle boil, reduce heat, cover, and simmer for approximately 15 minutes, until quinoa is fluffy.
- In a large bowl, combine black beans, halved cherry tomatoes, corn, diced red bell pepper, diced avocado, and chopped cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
Assembly
- Once quinoa is cooked, let it cool before adding to the bowl with fresh ingredients.
- Pour the dressing over and gently toss to combine.
- For better flavor, chill in the refrigerator for about 30 minutes before serving, if possible.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve as a side dish or light meal. Can be garnished with fresh cilantro or an extra squeeze of lime. For variations, experiment with different vegetables or grains.