Mexican-style Quinoa Salad
A fresh and vibrant quinoa salad packed with black beans, cherry tomatoes, and avocado, perfect for a quick and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
- Diet: Gluten-free
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn (fresh, frozen, or canned)
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water. In a saucepan, combine quinoa and water (or broth) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until quinoa is cooked and liquid is absorbed. Fluff with a fork and allow to cool.
- Combine cooked quinoa, black beans, corn, tomatoes, avocado, red onion, and cilantro in a large bowl.
- Whisk together lime juice, olive oil, salt, and pepper in a small bowl. Pour over the salad and toss gently to combine.
- Serve immediately or refrigerate for up to 2 hours to let the flavors meld.
Notes
Use fresh ingredients for the best flavor; let the quinoa cool before mixing to prevent avocado from browning.
Find it online: https://www.zaynkitchen.com/mexican-style-quinoa-salad-recipe/