This spicy, savory and perfectly seasoned Mexican Quinoa Salad is so delicious and healthy with being protein packed and high in fiber. Packed with beans and veggies, it’s easy, quick, vegan, gluten free and a gloriously make-head recipe.
Cuisine American, Mexican
Keyword how to make mexican quinoa salad, mexican quinoa salad recipe, mexican quinoa salad with corn and black beans, vegan mexican quinoa salad
In a sauce pan bring water to boil and stir in rinsed quinoa. Cook at high flame until half of the liquid is absorbed. Bring the flame to low-medium and cook covered until all liquid is absorbed. Turn it off and remove the lid. Fluff with a fork and let it cool at room temperature.
In the meanwhile, combine dressing ingredients in a glass bowl and stir or shake well. Keep it aside.
In a large salad bowl, combine black beans, bell peppers, onion, corn, tomatoes and cilantro.
Toss in cooked quinoa and drizzle the dressing over the salad. Mix well so that all the ingredients are well coated with the dressing. Taste test and adjust the salt if needed.
Lastly, fold in chopped avocado and enjoy!
This taste best when served immediately. The leftovers can be refrigerated in an air tight glass container for about 4-5 days.
You may prepare ahead of time by cooking quinoa and refrigerating it. The dressing can be refrigerated in the glass jar for 3-4 days. When ready just assemble so as to serve fresh salad.
Make sure that quinoa is cooled to room temperature before tossing into the salad for the best results.