Mexican Quinoa Salad with Cumin-Lime Dressing
Fresh and healthy Mexican Quinoa Salad with cumin-lime dressing! Nutrient packed and great for take-along lunches. (Vegan, gluten-free, oil-free)
Servings: 6 medium bowls
- 1 cup white quinoa (uncooked)
- 15 oz. can black beans
- 8 oz. cherry tomatoes
- 1 orange bell pepper
- 1 1/2 cups corn (I used frozen, thawed)
- 4 green onions
- 1/2 cup fresh cilantro
- Optional: avocado for serving
For the cumin-lime dressing
- 1 tsp. cumin
- 1 garlic clove (minced)
- Juice from 1 lime (more to taste)
- 1/4 tsp. salt
- Optional: olive oil, lime zest
Rinse and cook quinoa according to package directions. (Feel free to use broth instead of water for more flavor.)
Meanwhile, in a small bowl, add dressing ingredients and whisk to combine. Set aside.
Rinse and drain beans. Dice the bell pepper, slice the green onions, quarter the cherry tomatoes, and chop cilantro.
In a large bowl, add the cooked quinoa with all other salad ingredients.
Pour dressing over the top and toss to combine.
Serve immediately or chill first for flavors to blend.
If serving this as a small side dish, it can serve about 8-10 people.
Calories: 229kcal | Carbohydrates: 43g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Potassium: 641mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 43mg | Calcium: 59mg | Iron: 4mg