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mexican-quinoa-salad-recipe

Mexican Quinoa Salad Recipe

A fresh and vibrant salad that's perfect for a light lunch or side dish.
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Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Course: Salad
Cuisine: Mexican
Servings: 4 servings
Calories: 250 kcal

Ingredients 

Main Ingredients

  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 cup black beans drained and rinsed
  • 1 cup corn kernels fresh or frozen
  • 1 cup cherry tomatoes halved
  • 1 avocado diced
  • 1 lime juiced
  • ¼ cup cilantro chopped
  • 2 tablespoon olive oil
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions 

  1. 1. Cook quinoa: In a saucepan, bring quinoa and water to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit for 5 minutes, then fluff with a fork.
  2. 2. Prepare vegetables: While quinoa is cooking, prepare the black beans, corn, cherry tomatoes, avocado, and cilantro.
  3. 3. Mix salad: In a large mixing bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, avocado, and cilantro.
  4. 4. Make dressing: In a small bowl, whisk together lime juice, olive oil, cumin, salt, and black pepper.
  5. 5. Combine: Pour dressing over the salad and toss to combine. Serve immediately or chill in the refrigerator for later.

Nutritional Value

Calories: 250kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 300mg | Potassium: 600mg | Fiber: 10g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 2mg

Keywords

Gluten-Free, Healthy, Quinoa
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