Mexican Quinoa Salad
This vibrant and nutritious Mexican Quinoa Salad combines fresh vegetables with protein-rich quinoa and black beans, all tied together with a tangy dressing. Perfect for a light meal, side dish, or potluck addition.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups water For cooking the quinoa.
- 1 can black beans, drained and rinsed Can substitute with kidney beans or chickpeas.
- 1 cup cherry tomatoes, halved Fresh or can be substituted with regular tomatoes.
- 1 cup corn (fresh or canned) Adds sweetness and crunch to the salad.
- 1 red bell pepper, diced red bell pepper Provides sweetness and vibrant color.
- 1 medium avocado, diced Creamy texture that complements the salad.
- 1/4 cup cilantro, chopped Fresh herb to enhance flavor.
Dressing
- 2 Juices of limes Freshly squeezed for best flavor.
- 3 tablespoons olive oil For a rich and healthy fat.
- 1 teaspoon cumin Adds warmth to the dressing.
- 1 teaspoon chili powder For a hint of spice.
- to taste none salt and pepper Season to preference.
Instructions
Preparation of Quinoa
- Rinse the quinoa under cold water to remove bitterness.
- Combine quinoa and water in a saucepan, bring to a boil, cover, and reduce to a simmer.
- Cook for about 15 minutes, or until the quinoa absorbs all the water and is fluffy.
Combine Salad Ingredients
- In a large bowl, combine black beans, cherry tomatoes, corn, diced red bell pepper, diced avocado, and chopped cilantro.
Prepare Dressing
- In a separate bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
Mix Salad
- Once quinoa has cooled, add it to the bowl with fresh ingredients.
- Pour dressing on top and toss gently to combine.
Serve
- Serve immediately or refrigerate for about 30 minutes to chill and enhance flavors.
- Garnish with additional cilantro or lime, if desired.
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Notes
For meal prep, store the dressing separately from the salad to keep it fresh. Customize with toppings like jalapeños for spice or fruits for sweetness.