Description
This Mexican quinoa salad is fresh, colorful, and packed with flavor from black beans, corn, peppers, and a zesty cilantro lime dressing. It’s perfect as a light lunch, side dish, or meal prep option.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 red onion, diced
- 1 can corn, rinsed
- 1 can black beans, rinsed
- 2 peppers, diced (1 red and 1 yellow)
- 1 jalapeno, deseeded and diced
- 1/3 packed cup cilantro, chopped
- 1/2 cup olive oil
- 1/4 cup fresh squeezed lime juice
- 1 clove garlic, chopped
- 1 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1/4 cup chopped cilantro
Instructions
- In a pot, combine the quinoa and vegetable broth and bring to a boil.
- Reduce heat and cook for about 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let cool slightly.
- Prepare the vegetables and cilantro, then combine them in a large mixing bowl.
- Add the cooked quinoa to the bowl and stir to combine.
- In a small bowl, whisk together the olive oil, lime juice, garlic, salt, pepper, cumin, and cilantro to make the dressing.
- Pour the dressing over the quinoa mixture and toss well to combine.
- Serve at room temperature or chilled. Store leftovers in the refrigerator.
Notes
- For extra heat, leave some seeds in the jalapeno.
- This salad can be made ahead and stored in the refrigerator for up to 4 days.
- Add avocado or cherry tomatoes for additional freshness and texture.
- Rinse quinoa before cooking to reduce bitterness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boil
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 540 mg
- Fat: 17 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
