Tex-Mex Quinoa Salad
A bright and filling salad featuring toasted quinoa, black beans, corn, cherry tomatoes, and creamy avocado, perfect for weeknight dinners, potlucks, or meal prep.
Ingredients
Base Ingredients
- 1 cup cooked quinoa Cook in vegetable broth for extra flavor.
- 1 can black beans Drain and rinse.
- 1 cup corn Thawed frozen or canned.
- 1 cup cherry tomatoes Halved.
- 2 avocados Ripe but firm.
Flavorings
- 1/4 cup red onion Finely diced.
- 1/4 cup cilantro Chopped.
- 1 lime Juice of.
- 3 tablespoons olive oil Can substitute avocado or neutral oil.
- 1 teaspoon cumin powder Adjust to taste.
- Cayenne pepper To taste (optional).
- Salt and pepper To taste.
Instructions
Cooking Quinoa
- Rinse 1/3 cup dry quinoa under cold water. Combine with twice the volume of vegetable broth in a small pot. Bring to a boil, reduce to simmer, cover, and cook for 12–15 minutes until liquid is absorbed. Fluff and let cool.
Preparing Produce
- Halve cherry tomatoes, finely dice red onion, chop cilantro, and dice avocados. Squeeze the lime.
Beans and Corn
- Drain and rinse the canned black beans. If using frozen corn, thaw and drain; for extra flavor, quickly char the corn in a hot skillet.
Making the Dressing
- Whisk lime juice, olive oil, cumin, salt, pepper, and a pinch of cayenne in a small bowl. Taste and adjust seasoning.
Tossing the Salad
- In a large bowl, combine cooled quinoa, black beans, corn, tomatoes, red onion, and cilantro. Pour dressing over and toss gently to combine.
Adding Avocado
- Fold in diced avocado just before serving to avoid browning. Taste and adjust salt, lime, or cayenne.
Notes
Cool quinoa to room temp before mixing to keep avocados fresh and avoid wilting tomatoes. Store leftovers in an airtight container for up to 3–4 days, keeping avocado separate if possible.