Aztecan Quinoa Salad
Elevate your salad game with this vibrant and nutrient-packed Aztecan Quinoa Salad, a perfect fusion of bold flavors and wholesome ingredients. This refreshing dish combines fluffy quinoa, protein-rich black beans, sweet corn kernels, juicy cherry tomatoes, and creamy avocado, all brought together with zesty lime and a tantalizing blend of cumin and chili powder. The light cilantro-lime dressing, sweetened with a hint of honey or agave for a vegan twist, ties everything together beautifully. Quick and easy to prepare in just 30 minutes, this versatile salad is ideal as a healthy lunch, a flavorful side dish, or a make-ahead meal that gets even better with time. Naturally gluten-free, packed with plant-based goodness, and bursting with Southwestern flair, this recipe is sure to become a favorite in your repertoire!
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 cup black beans
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 cup cherry tomatoes
- 1 large avocado
- 0.5 cup red onion
- 0.25 cup cilantro (chopped)
- 1 large lime (zested and juiced)
- 3 tablespoons olive oil
- 1 teaspoon honey (or agave syrup for vegan alternative)
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa under cold water to remove its natural bitterness.
In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa and reduce the heat to a simmer. Cover and cook for 15 minutes or until the water is absorbed.
Fluff the cooked quinoa with a fork and let it cool to room temperature.
While the quinoa is cooling, rinse and drain the black beans, and prepare the other ingredients. Halve the cherry tomatoes, dice the avocado, finely chop the red onion, and roughly chop the cilantro.
In a large bowl, combine the cooled quinoa, black beans, corn, cherry tomatoes, red onion, avocado, and cilantro. Gently toss to mix.
In a small bowl, whisk together the lime juice, lime zest, olive oil, honey (or agave syrup), ground cumin, chili powder, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa salad and toss gently until everything is evenly coated.
Adjust seasoning with additional salt and pepper if necessary. For extra zest, add a drizzle of lime juice on top.
Serve immediately or refrigerate for up to 3 days. This salad tastes even better after the flavors meld together for a few hours.
Nutrition Facts
Calories |
1317 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.6 g | 75% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1808 mg | 79% | |
| Total Carbohydrate | 163.9 g | 60% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 18.5 g | ||
| Protein | 42.7 g | 85% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 154 mg | 12% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1153 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
