Mexican Quinoa Salad
This healthy Mexican quinoa salad recipe makes a delicious summer bbq side dish or a high fiber and high protein meal that's perfect for meal prep!
Servings: 8 servings
Calories: 222kcal
Ingredients
- 1 cup uncooked quinoa
- 2 cups water
- 15 oz black beans drained and rinsed
- 1 red pepper diced
- 1 orange pepper diced
- 1/2 cup corn
- 1/2 cup cilantro chopped
- 1 avocado diced
For the lime vinaigrette
- 1.5 limes juiced
- 2 tablespoons extra virgin olive oil
- 1 clove garlic minced
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
Instructions
- Cook the quinoa according to package instructions (or see notes).
- Once the quinoa is cooked and cooled, add all if the ingredinets together.
Lime vinaigrette
- Toss all the ingredients into a bowl and whisk. You can also add to a blender.
- Pour over the salad, toss, and chill.
- The longer this salad sits in the fridge and marinates, the better!
Notes
Rinse the quinoa to get rid of the dirt and saponins.
Remember: 1 part quinoa to 2 parts water.
Add the quinoa and water to a pot (I typically do 1 cup quinoa, 2 cups water or broth) and bring to a boil over medium-high heat.
Once it starts to bowl, cover with a lid and turn to a simmer. Cook for 15 minutes. Remove from the heat, fluff with a fork, and cover for another 5 minutes.
Nutrition
Serving: 1serving | Calories: 222kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 362mg | Potassium: 517mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1179IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 3mg