Mexican Quinoa Salad
A bright and filling salad featuring fluffy quinoa, a tangy cilantro-lime vinaigrette, and a colorful mix of sweet corn, black beans, cherry tomatoes, and red onion, topped with creamy avocado.
Ingredients
Salad Ingredients
- 4 cups cooked quinoa (about 1 1/3 cups uncooked)
- 1 cup canned corn rinsed and drained (or 1 cup grilled fresh corn)
- 1 cup canned black beans rinsed and drained
- 1 pint cherry tomatoes halved
- 1/4 cup red onion finely diced
- 1 large avocado diced (add just before serving)
- 1/2 cup cilantro loosely packed, divided
Dressing Ingredients
- 1/4 cup olive oil
- 3 tablespoons lime juice (from about 2 limes)
- 2 tablespoons honey (swap for agave for vegan)
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
Instructions
Preparation
- Make the dressing: Add 1/4 cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and pepper to a high-speed blender or mini food processor. Blend 20–30 seconds until emulsified and smooth.
- Toss the quinoa: Put the cooked quinoa in a large bowl. Pour the dressing over it and toss thoroughly so every grain is coated.
- Add the mix-ins: Fold in the corn, black beans, halved cherry tomatoes, and diced red onion until evenly distributed.
- Chill: Cover and refrigerate at least 30 minutes to let flavors meld (up to overnight).
- Finish and serve: Right before serving, top with diced avocado and the remaining cilantro.
Notes
Serve as a main with grilled chicken or tofu. Pairs well with tacos or grilled meats. Great for potlucks and can be made ahead — add avocado last for freshness.