Mexican Quinoa Salad with Cumin-Lime Dressing
A fresh and healthy Mexican-style Quinoa Salad with black beans, sweet corn, and tomatoes. So nourishing and great made ahead!
AuthorKaitlin - The Garden Grazer
Prep Time:5 minutes mins
Cook Time:20 minutes mins
Total Time:25 minutes mins
CourseSalad
CuisineGluten-Free, Mexican-inspired, Oil-Free, Vegan
Servings6 medium bowls
- 1 cup white quinoa (uncooked)
- 15 oz. can black beans
- 8 oz. grape/cherry tomatoes
- 1 orange bell pepper
- 1 1/2 cups cooked sweet corn (canned, cooked fresh, frozen, or fire-roasted)
- 4 green onions
- 1/2 cup fresh cilantro
- Optional: avocado for serving
For the cumin-lime dressing:
- 1 tsp. ground cumin
- 1 clove garlic, minced
- 2 Tbsp. lime juice (about 1 lime, or more to taste)
- 1/4 tsp. salt
- Optional: lime zest
Rinse and cook quinoa according to package directions.*
Meanwhile, make the dressing: In a small bowl, add all dressing ingredients and whisk to combine. Set aside.
Rinse and drain beans. Dice the tomatoes and bell pepper. Slice the green onions and chop cilantro. Place in a large bowl.
Add the cooked quinoa. Then pour dressing on top and toss well to combine. Salt to taste if needed.
Can serve immediately or chill in the fridge first to let flavors blend.
*To cook quinoa: Place 1 cup quinoa (rinsed well + drained) in a small saucepan with 1 1/2 cups water or vegetable broth. Bring to a light boil over medium-high heat. Then reduce heat to medium-low, cover, and simmer for 15-20 minutes.
Serving: If serving this as a small side dish, it can serve about 8 people.
Calories: 225 kcal | Carbohydrates: 42 g | Protein: 10 g | Fat: 3 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 629 mg | Fiber: 9 g | Sugar: 4 g | Vitamin A: 1090 IU | Vitamin C: 42 mg | Calcium: 56 mg | Iron: 4 mg