Mexican Quinoa Salad
A vibrant and hearty Mexican Quinoa Salad featuring quinoa, colorful vegetables, and a zesty lime dressing, perfect for meals or gatherings.
Ingredients
Salad Base
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup cherry tomatoes, halved
- 1 cup corn (fresh or canned)
- 1 medium red bell pepper, diced
- 1 medium avocado, diced Add just before serving to prevent browning.
- 1/4 cup cilantro, chopped
Dressing
- 2 pieces limes, juiced
- 3 tablespoons olive oil Use high-quality for better flavor.
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste none salt and pepper
Instructions
Preparation
- Rinse the quinoa under cold water in a strainer to remove any bitterness.
- In a saucepan, combine the rinsed quinoa with 2 cups of water and bring to a boil over medium-high heat.
- Once boiling, reduce heat to low and let simmer for about 15 minutes or until all the water has been absorbed.
- Remove from heat and allow quinoa to cool slightly.
Mixing
- In a large mixing bowl, combine the black beans, cherry tomatoes, corn, diced red bell pepper, diced avocado, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper until well combined.
- Once the quinoa has cooled, add it to the bowl with the fresh veggies and black beans.
- Pour the dressing over everything and gently toss to coat evenly.
Serving
- Serve immediately or chill in the refrigerator for about 30 minutes for optimal flavor.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. For meal prep, store the dressing separately until ready to eat.