Mexican Quinoa Salad with Avocado ..

Why Make This Recipe

Mexican Quinoa Salad with Cilantro Lime Dressing is a fresh and vibrant dish that is not only healthy but also packed with flavors. This salad is perfect for a light lunch or as a side dish during barbecues and gatherings. With its combination of protein-rich quinoa, colorful vegetables, and a zesty dressing, it’s a meal that everyone will love. Plus, it’s easy to make, and you can prepare it ahead of time, making it a great choice for busy days.

How to Make Mexican Quinoa Salad with Cilantro Lime Dressing

Ingredients

• 4 cups cooked quinoa
• 1 cup canned corn (rinsed and drained)
• 1 cup canned black beans (rinsed and drained)
• 1 pint cherry tomatoes (cut in half)
• ¼ cup finely diced red onion
• 1 large avocado (diced)
• ½ cup loosely packed cilantro (divided)
• ¼ cup olive oil
• 3 tablespoons lime juice (from 2 limes)
• 2 tablespoons honey
• 1 teaspoon cumin
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper

Directions

1. Place ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and pepper in a high-speed blender or a small mini-prep food processor. Blend for 20-30 seconds until the mixture is smooth and emulsified.
2. In a large bowl, combine the cooked quinoa and the dressing. Toss it well to coat the quinoa completely.
3. Add in the corn, black beans, cherry tomatoes, and red onion. Mix everything together gently.
4. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to let the flavors meld.
5. Just before serving, top the salad with the diced avocado and the remaining cilantro.

How to Serve Mexican Quinoa Salad with Cilantro Lime Dressing

This salad is best served chilled. You can enjoy it on its own or as a side dish to grilled meats or fish. It also works well as a filling in wraps or tacos. Just scoop the salad into your favorite tortilla and enjoy a delicious meal on the go!

How to Store Mexican Quinoa Salad with Cilantro Lime Dressing

To keep this salad fresh, store any leftovers in an airtight container in the refrigerator. It will stay good for up to three days. However, it’s best to add the avocado just before serving to keep it from browning.

Tips to Make Mexican Quinoa Salad with Cilantro Lime Dressing

• Use fresh lime juice for the best flavor in the dressing.
• Feel free to adjust the amount of honey based on your desired sweetness.
• To make it even more colorful, add bell peppers or diced cucumbers.
• Make sure to rinse the canned corn and black beans to remove excess sodium.

Variations

You can easily customize this salad. Add grilled chicken for more protein or switch the black beans for kidney beans. For a spicier kick, toss in some diced jalapeños or a sprinkle of chili powder.

FAQs

1. Can I use quinoa that’s not cooked?

• No, you need to cook the quinoa first. It should be light and fluffy before adding it to the salad.

1. Can I make this salad ahead of time?

• Yes! You can make it a day in advance. Just add the avocado right before you serve it.

1. Is this salad gluten-free?

• Yes, all the ingredients are gluten-free, making it a great option for gluten-sensitive individuals.

1. How can I make this salad vegan?

• This recipe is already vegan! Just ensure that the honey is replaced with an alternative like maple syrup if desired.

1. Can I freeze the salad?

• It’s not recommended to freeze the salad, especially with the avocado, as it can affect the texture. It’s best enjoyed fresh!

Mexican Quinoa Salad with Cilantro Lime Dressing

A fresh and vibrant salad loaded with protein-rich quinoa, colorful vegetables, and zesty cilantro lime dressing, perfect for light lunches or as a side dish.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Lunch, Salad, Side Dish

Cuisine: Healthy, Mexican

Calories: 250

Ingredients Method Notes

Ingredients

  

For the Dressing

• ¼ cup olive oil
• 3 tablespoons lime juice (from 2 limes) Use fresh lime juice for best flavor.
• 2 tablespoons honey Adjust sweetness to taste.
• 1 teaspoon cumin
• ½ teaspoon paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ¼ cup cilantro (divided) Set aside for garnishing.

Main Ingredients

• 4 cups cooked quinoa Quinoa should be fluffy.
• 1 cup canned corn (rinsed and drained) Use low sodium if possible.
• 1 cup canned black beans (rinsed and drained) Use low sodium if possible.
• 1 pint cherry tomatoes (cut in half)
• ¼ cup finely diced red onion
• 1 large avocado (diced) Add just before serving to prevent browning.
• ½ cup cilantro (remaining) For garnishing.

Method

 

Preparation

1. In a high-speed blender or small mini-prep food processor, place ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and pepper. Blend for 20-30 seconds until the mixture is smooth and emulsified.
2. In a large bowl, combine the cooked quinoa and the dressing. Toss well to coat the quinoa completely.
3. Add in the corn, black beans, cherry tomatoes, and red onion. Mix everything together gently.
4. Cover the bowl and refrigerate for at least 30 minutes or up to overnight to let the flavors meld.

Serving

1. Just before serving, top the salad with the diced avocado and the remaining cilantro.

Notes

This salad is best served chilled and can be enjoyed on its own or as a side dish to grilled meats or fish. For a filling meal on the go, serve in wraps or tacos.