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Mexican Quinoa Salad

Mexican Quinoa Salad Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • ½ small red onion, finely diced
  • ¼ cup chopped fresh cilantro
  • 1 large avocado, diced
  • 3 tbsp fresh lime juice
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ¼ tsp salt
  • 1 small jalapeño, minced (optional)

Method
 

  1. Cook the quinoa in water in a covered saucepan for 15 minutes. Fluff and cool on a sheet pan.
  2. Dice the onion, halve the tomatoes, chop the cilantro, and mince the jalapeño if using.
  3. Whisk together the lime juice, olive oil, cumin, and salt for the dressing.
  4. Toss the quinoa, beans, corn, tomatoes, onion, and cilantro with the dressing. Fold in the avocado and serve.

Notes

Chilling the dressed salad for 30 minutes before serving lets the flavors blend even more. Wait to add the avocado until just before you eat so it doesn’t brown.