Description
A vibrant and refreshing Mexican Quinoa Salad tossed with a zesty cilantro lime dressing. Packed with protein-rich quinoa, crisp corn, black beans, juicy cherry tomatoes, and creamy avocado, this salad is perfect for a healthy lunch or a nutritious side dish. The dressing combines fresh cilantro, lime juice, honey, and spices to give it an irresistible tangy flavor.
Ingredients
Scale
Salad Ingredients
- 4 cups cooked quinoa
- 1 cup canned corn (rinsed and drained)
- 1 cup canned black beans (rinsed and drained)
- 1 pint cherry tomatoes (cut in half)
- ¼ cup finely diced red onion
- 1 large avocado (diced)
- ½ cup loosely packed cilantro (divided)
Dressing Ingredients
- ¼ cup olive oil
- 3 tablespoons lime juice (from 2 limes)
- 2 tablespoons honey
- 1 teaspoon cumin
- ½ teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Make the Cilantro Lime Dressing: Place ¼ cup cilantro, olive oil, lime juice, honey, cumin, paprika, salt, and black pepper in a high-speed blender or a small mini-prep food processor. Blend for 20-30 seconds until the dressing is well emulsified and smooth.
- Combine Salad Ingredients: In a large bowl, mix the cooked quinoa and the prepared dressing. Toss thoroughly to ensure the quinoa is evenly coated. Then gently fold in the corn, black beans, cherry tomatoes, and finely diced red onion. Cover and refrigerate the salad for at least 30 minutes or up to overnight to allow the flavors to meld.
- Add Avocado and Cilantro: Just before serving, top the salad with the diced avocado and sprinkle the remaining cilantro. Toss lightly if desired, and serve chilled.
Notes
- The salad can be made a day in advance; allow to chill overnight for deeper flavor infusion.
- For added crunch, consider topping with toasted pumpkin seeds or chopped nuts.
- Adjust the honey quantity to taste, especially if you prefer a less sweet dressing.
- Use fresh lime juice for the best flavor impact.
- Serve as a main dish for a light meal or as a side to grilled meats or tacos.
