Description
A vibrant and refreshing Tex Mex Quinoa Salad combining protein-rich quinoa and black beans with colorful bell peppers, corn, cherry tomatoes, and creamy avocado, all tossed in a zesty lime and cumin dressing. Perfect as a healthy main or side dish, this salad is easy to prepare and packed with fresh flavors.
Ingredients
Scale
Quinoa
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
Salad Mix
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
Dressing
- 1 lime, juiced
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
Optional
- Sliced jalapeños for heat
Instructions
- Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water) and bring to a boil over medium-high heat.
- Simmer Quinoa: Reduce heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the liquid is absorbed. Remove from heat and let it cool for 5 minutes. Fluff with a fork.
- Combine Salad Ingredients: In a large mixing bowl, add the cooked quinoa, black beans, corn, diced red and yellow bell peppers, cherry tomatoes, avocado, and chopped cilantro.
- Prepare Dressing: In a small bowl, whisk together lime juice, olive oil, ground cumin, chili powder, salt, and black pepper until well combined.
- Toss Salad: Pour the dressing over the quinoa salad and gently toss to ensure all ingredients are evenly coated.
- Adjust Seasoning: Taste and adjust seasoning as needed. Add sliced jalapeños for extra heat if desired.
- Let Flavors Meld: Let the salad sit at room temperature for at least 15 minutes to enhance flavors, or refrigerate until serving.
- Serve: Serve the salad in bowls as a refreshing main or side dish.
Notes
- You can substitute vegetable broth with water if preferred.
- Adjust the amount of jalapeños to control the level of heat.
- This salad can be served chilled or at room temperature.
- For added crunch, consider topping with toasted pumpkin seeds or chopped nuts.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
