Mexican Quinoa Salad

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.

Course Salad

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

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 347kcal

Author Gunjan

Ingredients

for quinoa

3/4 cup rinsed quinoa
2 cups water

for dressing

2 tbsp extra virgin olive oil
1 large lemon (squeezed/juiced)
1 tbsp dried oregano
2 tsp cumin powder
1/2 tsp salt or as per taste
1/2 tsp crushed black pepper
1/2 tsp cayenne pepper powder
1/2 tsp onion powder
1/2 tsp garlic powder

for salad

1 15 oz. can of black beans (drained and rinsed)
1 cup chopped colored bell peppers (red + green + orange or yellow)
1/2 cup chopped onion
1/4 cup sweet corn kernels (frozen or canned)
1/4 cup sliced cherry tomatoes
1/4 cup chopped cilantro
1 medium avocado (pitted and chopped)

Instructions

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!

Notes

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.

Nutrition