Mexican Quinoa Salad
Flavorful, colorful, and made in under 20 minutes, this Mexican Quinoa Salad will become your go-to weekday lunch to keep you energized, without weighing you down. Vegan, Gluten Free, Dairy Free, Nut Free
- Prep Time: 10 mins
- Cook Time: 9 mins
- Total Time: 19 mins
- Yield: 4 servings 1x
- Category: Salad
- Cuisine: Mexican, Vegan, Gluten Free
Ingredients
Scale
For the salad:
- ½ cup dry quinoa, rinsed
- 1 cup water or vegetable stock
- Pinch of salt
- 1/3 cup green bell pepper, chopped
- 1 cup red/orange/yellow bell pepper, chopped
- ½ cup onion (red or yellow), chopped
- ½ cup tomatoes, chopped
- ½ cup corn kernels, fresh or frozen and thawed
- 1 cup black beans (canned, drained and rinsed
- 1/3 cup cilantro, roughly chopped
For the dressing:
- 2 ½ tablespoons freshly squeezed lime juice (the juice of 1 large lime)
- 3 tablespoons olive oil
- 1 garlic clove, finely minced
- Pinch of cumin
- Pinch of chili powder
- Pinch of salt and pepper (more to taste)
Instructions
- In a small saucepan combine quinoa with 1 cup water [or vegetable stock] and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and let cook for 9 minutes. Turn off the heat, and let rest for 5-10 minutes with the top on.
- While the quinoa is cooking and resting, prepare veggies. Chop all veggies, as described above, and combine, with corn and beans, in a large bowl. Set aside.
- To make dressing, whisk together lime juice, oil, garlic and spices, in a small bowl, until uniform consistency forms.
- Once quinoa is done cooking, add it to the bowl with vegetables and beans. Drizzle dressing over salad and mix well to combine.
- Serve immediately or refrigerate. Enjoy!
Find it online: https://chelseyamernutrition.com/mexican-quinoa-salad/