Mexican Quinoa Salad Recipe
Description
Mexican Quinoa Salad is a vibrant, protein-packed, and nutrient-rich dish that’s perfect as a side or a light main. It features fluffy quinoa tossed with black beans, corn, cherry tomatoes, avocado, and a zesty lime-cumin dressing. This salad is gluten-free, vegan, and ideal for meal prep or potlucks.
Ingredients
For the Salad:
1 cup quinoa (uncooked)
2 cups water or vegetable broth (for more flavor)
1 (15 oz) can black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 cup corn kernels (fresh, frozen, or canned)
1 red bell pepper, diced
1/4 cup red onion, finely chopped
1 avocado, diced
1/4 cup fresh cilantro, chopped
For the Dressing:
1/4 cup extra virgin olive oil
Juice of 2 limes
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 garlic clove, minced
Salt and pepper to taste
Instructions
Step 1: Cook the Quinoa
Rinse quinoa under cold water.
Combine 1 cup quinoa and 2 cups water or broth in a saucepan. Bring to a boil.
Reduce to a simmer, cover, and cook for 15 minutes or until all liquid is absorbed.
Remove from heat, fluff with a fork, and let cool.
Step 2: Make the Dressing
In a small bowl or jar, combine olive oil, lime juice, vinegar, cumin, chili powder, garlic, salt, and pepper.
Shake or whisk until emulsified.
Step 3: Assemble the Salad
In a large mixing bowl, add the cooled quinoa, black beans, tomatoes, corn, bell pepper, red onion, and cilantro.
Pour the dressing over the mixture and toss to combine.
Gently fold in the avocado just before serving to prevent browning.
Time Required
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Nutritional Information (per serving, based on 6 servings)
Nutrient Amount
Calories 320 kcal
Protein 9 g
Carbohydrates 35 g
Fiber 9 g
Sugars 4 g
Fat 16 g
Saturated Fat 2 g
Sodium 290 mg
Potassium 670 mg
Vitamin C 45% DV
Iron 15% DV
(Note: Values may vary based on specific brands and portion sizes.)
Common Questions & Answers
Q: Can I make this ahead of time?
A: Yes! Make the salad up to 3 days in advance. Add avocado just before serving for freshness.
Q: Is it served hot or cold?
A: It’s best served chilled or at room temperature.
Q: Can I use other beans?
A: Absolutely. Kidney beans, pinto beans, or chickpeas work well too.
Q: How do I make it spicier?
A: Add diced jalapeño or a dash of cayenne pepper to the dressing.
Q: Can I freeze it?
A: Not recommended due to the avocado and fresh vegetables. However, the quinoa-bean base can be frozen.
Q: Is it good for meal prep?
A: Yes! It holds up well in the fridge and tastes even be
tter the next day.