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.
Servings: 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.
Video
[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!"]
Nutrition
Calories: 307kcal | Carbohydrates: 35g | Protein: 9g | Fat: 7g | Fiber: 8g | Sugar: 4g