Mexican Quinoa Salad (+ More Quinoa Salad Recipes)
Make this light and refreshing Mexican quinoa salad made with cooked quinoa, plump cherry tomatoes, black beans, corn, and a limey vinaigrette.
Prep 15 minutes
Cook 20 minutes
Total 35 minutes
Fat 7
Carbs 35
Protein 9
Yield 6
Ingredients
Ingredients
- 1 cup quinoa uncooked
- 2 cups water
- 15 oz. can of black beans rinsed
- 15 oz can sweet corn
- 1 pint cherry tomatoes halved
- 1/4 large red onion minced
- 2 large avocados sliced (for serving)
Dressing
- 1/3 cup olive oil
- 1/4 cup chopped cilantro fresh
- 1 tablespoon apple cider vinegar
- 1 lime juiced (1/4 cup lime juice)
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon honey
- pinch of smoked paprika
- 1/8 teaspoon salt
Instructions
- In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.
- Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.
- Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.
- Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.
Watch it
Nutrition Facts
Calories: 307kcal | Carbohydrates: 35g | Protein: 9g | Fat: 7g | Fiber: 8g | Sugar: 4g