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
- 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
Cook the quinoa according to package instructions (or see notes).
Once the quinoa is cooked and cooled, add all if the ingredinets together.
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!
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.
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