Mexican Quinoa Salad

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.

Course Salad

Cuisine Mexican

Prep Time 15

Cooking Quinoa 20

Total Time 35

Servings servings

Calories 413kcal

Author Tania Sheff

Ingredients

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

Instructions

Prepare the dressing by mixing the olive oil, maple syrup, lemon juice, cumin, cayenne, salt, and pepper together. You can use a small bowl and a whisk, or place them in a jar, cover with a lid, and shake until it emulsifies.
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.

Video

Notes

* You can use canned, charred, or fresh corn. Charred corn tastes best in this salad.

How to char the corn

Charring your corn before adding it to the salad makes it so much tastier. Just use a touch of plant butter and a sprinkle of salt, and cook the corn in a pan on the stovetop until it has a slight char, about 10-15 minutes. Stir it occasionally to keep any from burning. You can use fresh or frozen for this, though frozen may take a few more minutes.

How to Store this Salad

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.

Nutrition