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 Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Salad
Cuisine: Vegan
Keyword: Mexican quinoa salad, quinoa salad, quinoa salad recipes
Servings: 6
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)
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.
[adthrive-in-post-video-player video-id="Q87RJMwB" upload-date="2018-06-03T09:00:00.000Z" name="Mexican Quinoa Salad" description="Make this light and refreshing quinoa salad recipe with ingredients you probably already have on hand! This flavorful quinoa salad is vegan and gluten-free, perfect for all!"]
Calories: 307kcal | Carbohydrates: 35g | Protein: 9g | Fat: 7g | Fiber: 8g | Sugar: 4g