Mexican Quinoa Salad with Avocado
User Reviews
4.9
45 reviews
Excellent
Mexican Quinoa Salad with Avocado
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This picnic-worthy Mexican Quinoa Salad gets tossed in a vegan and gluten-free cilantro lime dressing and then loaded with black beans, corn, tomatoes, and avocado. You can meal prep this side or main dish ahead of time for a quick and easy lunch or dinner recipe, too!
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Ingredients
- 4 cups quinoa cooked
- 1 cup corn drained
- 1 cup black beans rinsed and drained
- 16 oz. cherry tomato cut in half
- ¼ cup red onion finely diced
- 1 avocado diced, large
Cilantro Lime Dressing
- ¼ cup olive oil
- ½ cup cilantro divided
- 3 Tbsp. lime juice fresh
- 2 Tbsp. honey or agave nectar
- 1 tsp. salt
- 1 tsp. cumin
- ½ tsp. black pepper
- ½ tsp. paprika
Instructions
- Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
- In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.
- Mix in corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.
- Top salad with diced avocado and remaining cilantro before serving. Enjoy!
Nutrition Information
Show Details
Calories
382kcal
(19%)
Carbohydrates
51g
(17%)
Protein
11g
(22%)
Fat
17g
(26%)
Saturated Fat
2g
(10%)
Sodium
341mg
(14%)
Potassium
747mg
(16%)
Fiber
10g
(40%)
Sugar
9g
(18%)
Vitamin A
789IU
(16%)
Vitamin C
25mg
(28%)
Calcium
51mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 382 kcal
% Daily Value*
| Calories | 382kcal | 19% |
| Carbohydrates | 51g | 17% |
| Protein | 11g | 22% |
| Fat | 17g | 26% |
| Saturated Fat | 2g | 10% |
| Sodium | 341mg | 14% |
| Potassium | 747mg | 16% |
| Fiber | 10g | 40% |
| Sugar | 9g | 18% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 25mg | 28% |
| Calcium | 51mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
45 reviews
Excellent
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