Mexican Quinoa Salad
A vibrant, hearty salad featuring fluffy quinoa, crunchy vegetables, and creamy black beans, tossed in a zesty lime-olive oil dressing. Perfect for meal prep or potlucks.
Ingredients
Salad Base
- 1 cup quinoa Rinsed thoroughly
- 2 cups water/vegetable broth Use broth for more flavor
- 1 can black beans Drained and rinsed
- 1 cup corn Fresh, frozen (thawed), or canned
- 1 cup cherry tomatoes Halved
- 1 red bell pepper diced
- 1 cucumber diced
- 1/4 cup red onion Finely chopped
- 1/4 cup fresh cilantro Chopped
Dressing
- 2 limes Juice of (about 3–4 tablespoons)
- 3 tablespoons olive oil
- to taste Salt and pepper Adjust seasoning to preference
Instructions
Preparation
- Rinse quinoa under cold water in a fine mesh sieve to remove bitterness.
- In a small pot, combine rinsed quinoa and 2 cups water or broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 12–15 minutes until liquid is absorbed and quinoa is fluffy.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and cool slightly.
Mixing Salad
- In a large bowl, add cooked quinoa, drained black beans, corn, diced red pepper, cucumber, halved cherry tomatoes, red onion, and chopped cilantro.
Making Dressing
- In a small bowl, whisk lime juice, olive oil, salt, and pepper until combined. Taste and adjust seasoning as needed.
Combining and Serving
- Pour dressing over the salad and toss gently to combine, ensuring the veggies stay crisp.
- Chill in the refrigerator for at least 30 minutes to let flavors meld.
- Serve chilled or at room temperature.
Notes
Can serve warm quinoa with cold vegetables for a pleasant temperature contrast. Leftovers store well for 3–4 days in the fridge. Avoid freezing with raw veggies.