Mexican Quinoa Salad
A vibrant and healthy salad combining protein-packed quinoa with fresh vegetables, offering a burst of flavors and perfect for gatherings or weeknight dinners.
Ingredients
Salad Ingredients
- 1 cup quinoa Rinsed
- 2 cups water or vegetable broth For cooking quinoa
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1/4 cup fresh cilantro, chopped For garnish
- 2 tablespoons olive oil For dressing
- 2 tablespoons lime juice From fresh limes
- to taste salt and pepper
Instructions
Preparation
- Rinse the quinoa under cold water.
- In a pot, combine the quinoa and either water or broth, bringing the mixture to a boil.
- Once boiling, reduce the heat, cover, and let it simmer for 15 minutes until the quinoa is fluffy.
Dressing
- While the quinoa is cooking, whisk together lime juice, olive oil, salt, and pepper in a bowl to make the dressing.
Mixing
- In a large mixing bowl, combine the cooked quinoa, black beans, corn, tomatoes, and avocado.
- Pour the dressing over the salad and toss gently to combine, ensuring everything is well coated.
- Garnish with fresh cilantro for that extra flavor boost.
Serving
- Serve immediately, or store it in the refrigerator for easy meal prep throughout the week.
Notes
Store leftovers in an airtight container for about 3 to 5 days. Add avocado just before serving to prevent browning. Freezes well for up to three months, though veggie texture may change upon thawing. Customize with your favorite ingredients or spices.