An easy Mexican quinoa salad full of black beans, sweet corn, bell peppers, onions, tomatoes, and avocado with a tangy lime vinaigrette is a perfect lunch salad.
- 1 1/2 cups of uncooked quinoa
- 1 can (approximately 1 2/3 cups) black beans, drained and rinsed
- 1 cup of frozen corn
- 1 bell pepper
- 1 onion
- 2 cups of cherry tomatoes, quartered
- 1 avocado**
- 2 tablespoons of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of cumin
- 1 teaspoon of chili powder
- salt and pepper to taste
- sprinkle of cilantro*
- The juice of two limes
- 3/4 cup of olive oil
- salt and pepper
- Cook the quinoa according the package instructions and set aside in a large bowl.
- While the quinoa is cooking, dice the onion and pepper and cook in 2 tablespoons of olive oil over medium heat until soft, about 5-7 minutes.
- When onions and pepper are soft, add the drained black beans, corn and spices. Cook until corn is thawed.
- Pour the warm veggie mixture over the quinoa. Add the quartered cherry tomatoes and diced avocado.
- In a separate bowl, whisk together the lime juice and olive oil. Season with salt and pepper. Pour dressing over the quinoa salad and toss together until all veggies are coated.
*People have a love hate relationship with cilantro. If you love it, use it. If you hate it, feel free to omit it.
**If you are adding the avocado when you make the salad and intend to eat this all week long, then you must toss it in the dressing. The lime keeps the avocado from turning brown.
- Category: salads, side dish, lunch ideas
- Cuisine: Mexican, American
- Serving Size: 6
Keywords: Mexican quinoa salad, quinoa salad