Mexican Quinoa Salad
A vibrant and nourishing dish that combines the zest of Mexican cuisine with the wholesome goodness of quinoa, making it a delightful main dish or side option for any occasion.
Ingredients
For the salad
- 1 cup quinoa Rinsed under cold water
- 2 cups water Can use vegetable broth for added flavor
- 1 can black beans, drained and rinsed Substitutable with chickpeas or kidney beans
- 1 cup cherry tomatoes, halved
- 1 cup corn Fresh or canned
- 1 medium red bell pepper, diced
- 1 medium avocado, diced Use ripe avocados for best flavor
- 1/4 cup cilantro, chopped
For the dressing
- 2 tablespoons lime juice Freshly squeezed is best
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
Instructions
Preparation
- Rinse quinoa under cold water and then combine with water in a medium saucepan.
- Bring to a gentle boil, then reduce heat, cover, and simmer for about 15 minutes until fluffy.
- In a large bowl, combine black beans, 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.
- Allow quinoa to cool slightly, then add it to the bowl of fresh ingredients.
- Pour dressing over the salad and gently toss to combine.
- Chill in the refrigerator for about 30 minutes before serving.
Serving
- Serve in a large bowl or individual portions, garnishing with extra cilantro or a squeeze of lime if desired.
Notes
For optimal flavor, let the quinoa cool before mixing to prevent wilting the veggies. Store leftovers in an airtight container for up to four days, keeping dressing separate if possible.