Mexican Quinoa Salad
Bright, fresh, and irresistibly satisfying, this Mexican Quinoa Salad is a vibrant medley of wholesome ingredients and bold flavors. Packed with protein-rich quinoa, hearty black beans, sweet corn, juicy cherry tomatoes, and creamy avocado, this recipe offers both nourishment and color in every bite. Tossed in a zesty lime-cumin dressing with a hint of honey and chili powder, it’s the perfect balance of tangy, sweet, and smoky. Ready in just 30 minutes, it’s a fantastic make-ahead option for lunch, dinner, or a crowd-pleasing potluck dish. Whether enjoyed as a light main course or a flavorful side, this gluten-free, vegetarian recipe is bursting with Mexican-inspired flair.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cherry tomatoes (halved)
- 1 medium red bell pepper (diced)
- 0.25 cup red onion (finely chopped)
- 0.25 cup cilantro (chopped)
- 1 large avocado (diced)
- 3 tablespoons olive oil
- 2 large lime (juiced)
- 1 teaspoon honey or agave syrup
- 1 teaspoon ground cumin
- 0.5 teaspoon chili powder
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the quinoa thoroughly under cold water to remove any bitterness, then combine it with water or vegetable broth in a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
Transfer the cooked quinoa to a large mixing bowl and let it cool to room temperature.
While the quinoa cools, prepare and combine the vegetables: add black beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro to the bowl.
In a small bowl, whisk together the olive oil, lime juice, honey or agave syrup, ground cumin, chili powder, salt, and black pepper to make the dressing.
Pour the dressing over the quinoa and vegetable mixture. Toss everything well to ensure even distribution of the dressing.
Gently fold the diced avocado into the salad to avoid mashing it.
Taste and adjust seasoning, adding more lime juice, salt, or pepper if needed.
Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.
Nutrition Facts
Calories |
1848 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4791 mg | 208% | |
| Total Carbohydrate | 228.1 g | 83% | |
| Dietary Fiber | 42.4 g | 151% | |
| Total Sugars | 34.9 g | ||
| Protein | 54.7 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 246 mg | 19% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 3418 mg | 73% | |
*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.
