Mexican       Quinoa Salad


4 servings


35 minutes


– 3 cups cooked quinoa – ½ cup canned black beans, rinsed – ½ cup corn* – 1 medium bell pepper, diced – 1 avocado, diced – 1 cup tomatoes, diced – ¼ medium red onion, diced – ¼ cup chopped cilantro Dressing Ingredients: – 3 tbsp. olive oil – 2 tbsp. lemon juice – 1 tsp. maple syrup – ½ tsp. cumin – ½ tsp. salt or to taste – ¼ tsp. pepper – a pinch cayenne

1. Prepare the dressing by mixing the olive oil, maple syrup, lemon juice, cumin, cayenne, salt, and pepper together.

2. Place the quinoa, black beans, corn, diced tomato, peppers, onion, avocado, and cilantro into a large bowl and pour the dressing on top. Mix well and serve.

This Mexican Quinoa Salad can be stored in the refrigerator for up to 4-5 days. Just place it in an airtight container.

 It can even be frozen for 2-3 months in a freezer-safe container or ziplock bag, so long as you don't mix in the avocado or cilantro. Add those fresh when you're ready to serve.

This Mexican Quinoa Salad is full of fluffy quinoa, crunchy vegetables, and a sweet and tangy dressing. Serve this for lunch or dinner with your favorite dishes for a deliciously satisfying meal.

Medium Brush Stroke

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