Description
A refreshing and nutritious Tex-Mex Quinoa Salad packed with flavor and healthy ingredients.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a medium saucepan, combine the rinsed quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and water is absorbed. Remove from heat and let it cool slightly.
- In a large bowl, combine the black beans, corn, red bell pepper, cherry tomatoes, red onion, and cilantro.
- In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Add the cooked quinoa to the large bowl with the vegetables and mix well. Pour the dressing over the salad and toss to combine.
- Gently fold in the diced avocado just before serving to prevent it from mashing.
- Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature.
Notes
- For added protein, consider mixing in grilled chicken or shrimp.
- Substitute lime juice with lemon juice for a different citrus flavor or add diced jalapeños for extra heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing and boiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 2g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 0mg