Description
This Tex-Mex Quinoa Salad is loaded with black beans, corn, tomatoes, and avocado, all tossed in a zesty lime dressing. It’s a healthy, refreshing, and protein-rich dish that’s perfect for lunch or as a side for tacos and grilled meats!
Ingredients
Units
Scale
For the Salad:
- 1 cup (185g) quinoa, rinsed
- 2 cups (480ml) water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (150g) corn (fresh, canned, or frozen)
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1 avocado, diced
- 1/4 cup (10g) fresh cilantro, chopped
- 1/2 cup (75g) crumbled feta or Cotija cheese (optional)
For the Dressing:
- 1/4 cup (60ml) olive oil
- 3 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp honey (or maple syrup for vegan)
- 1 tsp cumin
- 1/2 tsp chili powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
Cook the Quinoa:
- In a saucepan, bring water or broth to a boil. Add quinoa, reduce heat, cover, and simmer for 12-15 minutes or until quinoa is tender and liquid is absorbed.
- Fluff with a fork and let cool to room temperature.
Make the Dressing:
- In a small bowl or jar, whisk together olive oil, lime juice, lime zest, honey, cumin, chili powder, garlic powder, salt, and black pepper.
Assemble the Salad:
- In a large bowl, combine cooled quinoa, black beans, tomatoes, corn, red bell pepper, red onion, and cilantro.
- Drizzle with dressing and toss well.
- Gently fold in diced avocado and feta/Cotija cheese (if using).
Serve & Store:
- Serve immediately or refrigerate for at least 30 minutes to let the flavors meld.
- Store in an airtight container in the fridge for up to 3 days.
Notes
- Make it spicier: Add diced jalapeño or a dash of hot sauce.
- Add more protein: Toss in grilled chicken, shrimp, or tofu.
- For extra crunch: Add toasted pepitas (pumpkin seeds) before serving.