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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.
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Prep Time 15 minutes
Total Time 45 minutes
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.