Mexican Quinoa Salad With Cilantro Lime Dressing
By Sloane Park
Prep
15 min
Cook
15 min
Total
30 min
Servings
6
Level
Easy
Mexican quinoa salad is a meal I serve cold as a main dish or side with grilled chicken. Ingredients in this Mexican quinoa salad include cold quinoa and canned black beans. Red bell pepper and corn are sautéed with garlic and cumin and lime juice. Avocado and cilantro are added with cotija cheese just before serving.
I rinse quinoa under cold water before cooking it in a saucepan. I add twice as much liquid to the quinoa and then cover the cooked quinoa for 5 minutes. I fluff cooked quinoa with a fork, then leave it alone until fully cool. Fully cooling the quinoa keeps added vegetables crisp in a salad.
The dressing needs to be well whisked to create an emulsion. Sliced pepper and onion are good additions to corn and beans. Fresh, canned, frozen, or roasted corn all work. I like roasted corn for its smoky flavor. For added heat in the salad, you can add chopped jalapeño or cayenne pepper to the dressing.
I eat it as a main course for lunch if I want something cold. I also eat it as a side dish with grilled foods for dinner. I usually serve it in a large bowl for dinner.
Why you'll love this recipe
- 1Cold lunches have a meal flavor like quinoa and beans, and the dressing adds flavor to the meal.
- 2Serve as part of a grilled meal or in a to-go lunch if you want an easy-to-scoop item.
- 3Those who like spicy foods can include minced jalapeño peppers or cayenne pepper in the salad dressing. Others can eat the salad with the same base dressing.
- 4Fire-roasted corn provides a smoky taste, in addition to fresh, frozen, or canned corn. Other choices include fire-roasted corn.
- 5Add cooked chicken or shrimp to your dinner to boost protein intake.
- 6Small pieces of pepper and onion keep food scraps out of the spoon.
Ingredients
- •1 cup quinoa (rinsed)
- •2 cups water or vegetable broth
- •1 can black beans (15 oz, rinsed and drained)
- •1 cup corn (frozen and thawed, canned, or fire-roasted)
- •1 red bell pepper (finely diced)
- •½ red onion (finely chopped)
- •½ cup fresh cilantro (chopped)
- •1 avocado (diced)
- •⅓ cup cotija cheese (crumbled, optional)
- •⅓ cup olive oil
- •¼ cup lime juice (freshly squeezed)
- •2 cloves garlic (minced)
- •1 tsp honey or maple syrup
- •½ tsp ground cumin
- •¼ tsp chili powder
- •½ tsp salt (or to taste)
Instructions
- 1
Rinse the quinoa thoroughly under cold water.
- 2
Combine the rinsed quinoa and water or vegetable broth in a medium saucepan, then bring it to a boil.
- 3
Reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed.
- 4
Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes.
- 5
Fluff the quinoa with a fork and let it cool completely.
- 6
Whisk the olive oil, lime juice, garlic, honey or maple syrup, cumin, chili powder, and salt in a small bowl or jar until emulsified.
- 7
Combine the cooled quinoa, black beans, corn, red bell pepper, and red onion in a large mixing bowl.
- 8
Pour the dressing over the salad.
- 9
Toss gently until the salad is evenly coated.
- 10
Fold in the avocado, cilantro, and cotija cheese just before serving.
FAQ
Nutrition (per serving)
Calories
350
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