Mexican Quinoa Salad
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
This is one of my go to meals when I want something fresh and satisfying that comes together in under an hour. Quinoa is packed with complete protein, so it keeps you full and energized, and honestly, it's such a budget friendly base for a salad. Everything comes together easily once the quinoa is cooked, and you can prep most of the ingredients while it's simmering away. I love how colorful and vibrant it looks on the plate, and the lime dressing ties all those wonderful Mexican flavors together beautifully. It's perfect for meal prep, tastes even better the next day, and makes a great lunch or light dinner.
Ella x
Ingredients
- 250 gquinoa
- 1 cancanned black beans(drained and rinsed)
- 250 gcorn kernels
- 200 gdiced tomatoes
- 150 gred onion
- 100 gcilantro(chopped)
- 50 mLlime juice
- 100 mLolive oil
- 1 pinchsalt
- 1 pinchpepper
- 200 gfeta cheese(optional, vegan substitute available)
- 100 mLsalsa(mild, adjust to taste)
- 1 eggchopped avocado
Detail level
Instructions
- 1
Rinse quinoa in a fine mesh strainer and cook according to package instructions.
Tip: Use a medium saucepan and 2 cups of water.
- 2
While quinoa cooks, chop onion, cilantro, and avocado.
Tip: Use a sharp knife and try to minimize waste.
- 3
In a large bowl, combine cooked quinoa, black beans, corn, diced tomatoes, red onion, and cilantro.
Tip: Stir gently to avoid mashing beans.
- 4
In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
Tip: Use a whisk or a small spoon to mix.
- 5
Pour dressing over quinoa mixture and stir to coat.
Tip: Adjust seasoning to taste.
- 6
If using feta cheese, crumble on top of salad and drizzle with additional dressing.
Tip: Omit for a vegan version.
- 7
Cover bowl with plastic wrap and refrigerate for at least 30 minutes to allow flavors to meld.
Tip: Serve chilled or at room temperature.
- 8
Just before serving, stir in salsa and chopped avocado.
Tip: Adjust amount of salsa to desired spiciness.
Recipe Variations
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