Description
This Mexican Quinoa Salad is a vibrant, protein-rich dish featuring fluffy quinoa, black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and fresh cilantro. All ingredients are combined and tossed in a zesty lime dressing, making it a perfect healthy lunch, side, or meal-prep option that is both vegan and gluten-free.
Ingredients
For the Salad
- 1 cup uncooked quinoa
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 red onion, finely diced
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeded and finely chopped (optional)
Lime Dressing
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse Quinoa: Thoroughly rinse the quinoa under cold running water to remove its natural coating, which can taste bitter.
- Cook Quinoa: Combine the rinsed quinoa and water or vegetable broth in a saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is tender and liquid is absorbed.
- Rest and Fluff: Remove the saucepan from heat, keep it covered, and let the quinoa rest for 5 minutes. Then fluff it gently with a fork to separate the grains.
- Cool Quinoa: Allow the cooked quinoa to cool completely to room temperature before combining with other ingredients.
- Make Dressing: In a small bowl, whisk together olive oil, fresh lime juice, apple cider vinegar, honey or maple syrup, ground cumin, chili powder, salt, and black pepper until well emulsified.
- Combine Salad Ingredients: In a large bowl, add the cooled quinoa, black beans, corn, cherry tomatoes, diced avocado, red onion, chopped cilantro, and jalapeño if using.
- Dress the Salad: Pour the prepared lime dressing over the salad ingredients and gently toss to coat everything evenly without mashing the avocado.
- Chill and Serve: Refrigerate the salad for 20 to 30 minutes before serving to allow the flavors to meld and the salad to chill.
Notes
- Use vegetable broth instead of water to add more depth of flavor to the quinoa.
- Add diced bell peppers, cucumber, or shredded cabbage for extra crunch and color.
- For a vegan version, substitute honey with maple syrup in the dressing.
- Add grilled chicken or another protein of choice to make it more filling.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to keep the salad fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
