Tex-Mex Quinoa Salad

Short Description

This Tex-Mex Quinoa Salad is a fresh, colorful, and protein-packed dish featuring fluffy quinoa, black beans, corn, tomatoes, and a zesty lime dressing. It’s a perfect meal prep option, great for lunch, dinner, or as a side dish at your next barbecue or potluck.

Why You’ll Love This Recipe

• Healthy and nutritious – Packed with protein, fiber, and vitamins.
• Quick and easy – Ready in just 25 minutes!
• Deliciously fresh – A bold, zesty lime dressing brings all the flavors together.
• Great for meal prep – Stays fresh in the fridge for days.
• Naturally gluten-free and vegan – Perfect for a variety of diets.

Ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad:

• Quinoa (cooked and cooled)
• Black beans (drained and rinsed)
• Corn (fresh, frozen, or canned)
• Cherry tomatoes (halved)
• Bell pepper (diced)
• Red onion (finely chopped)
• Avocado (diced)
• Fresh cilantro (chopped)
• Jalapeño (optional, for spice)

For the Dressing:

• Olive oil
• Fresh lime juice
• Garlic (minced)
• Cumin
• Chili powder
• Salt and black pepper
• Honey or maple syrup (optional, for balance)

Directions

1. Cook the Quinoa – Rinse quinoa under cold water, then cook according to package instructions. Let it cool.
2. Prepare the Dressing – In a small bowl, whisk together olive oil, lime juice, garlic, cumin, chili powder, salt, black pepper, and honey (if using).
3. Assemble the Salad – In a large bowl, combine cooked quinoa, black beans, corn, cherry tomatoes, bell pepper, red onion, avocado, cilantro, and jalapeño.
4. Toss with Dressing – Pour the dressing over the salad and toss to combine.
5. Serve and Enjoy – Garnish with extra cilantro and serve chilled or at room temperature.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Variations

• Cheesy Twist – Add crumbled cotija cheese or feta.
• Protein Boost – Mix in grilled chicken or shrimp.
• Extra Crunch – Toss in toasted pumpkin seeds or crushed tortilla chips.
• Spicy Version – Use extra jalapeños or a dash of hot sauce.
• Grain Swap – Try brown rice or couscous instead of quinoa.

Storage/Reheating

• Refrigerate – Store in an airtight container for up to 4 days.
• Do Not Freeze – The fresh veggies and avocado don’t freeze well.
• Revive Leftovers – Add a squeeze of lime and extra cilantro before serving.

FAQs

Can I make this ahead of time?

Yes! Just add the avocado right before serving to prevent browning.

Is this salad served warm or cold?

It’s best served cold or at room temperature.

Can I use another type of bean?

Absolutely! Pinto beans or kidney beans work well too.

What can I serve with this salad?

It pairs well with grilled meats, tacos, or as a filling for wraps.

How do I keep the avocado from turning brown?

Toss it with lime juice before mixing it into the salad.

Can I make this salad oil-free?

Yes! Just replace the olive oil with extra lime juice or a little mashed avocado.

Is this salad spicy?

Only if you add jalapeños! Adjust the spice level to your preference.

Can I use frozen corn?

Yes! Just thaw it before adding to the salad.

What’s the best way to cook quinoa for this salad?

Use a 1:2 ratio of quinoa to water and let it fluff up after cooking.

Can I double the recipe?

Absolutely! It’s perfect for meal prep or feeding a crowd.

Conclusion

Tex-Mex Quinoa Salad is a fresh, zesty, and nutrient-packed dish that’s perfect for any occasion. With bold flavors, healthy ingredients, and easy prep, it’s a go-to recipe for quick meals, side dishes, or potlucks. Try it today and enjoy a vibrant, wholesome salad!

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