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Mexican Quinoa Salad with Avocado

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!

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 382 kcal
Course: Side Dish , Lunch , Dinner
Cuisine: Mexican

Ingredients

  • 4 cups quinoa cooked
  • 1 cup corn drained
  • 1 cup black beans rinsed and drained
  • 16 oz. cherry tomatoes cut in half
  • ¼ cup red onion finely diced
  • 1 large avocado diced
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

    Cup of Yum
  1. 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.
  2. 
In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.
  3. Mix in corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.
  4. Top salad with diced avocado and remaining cilantro before serving. Enjoy!

Nutrition Information

Calories 382kcal (19%) Carbohydrates 51g (17%) Protein 11g (22%) Fat 17g (26%) Saturated Fat 2g (10%) Sodium 341mg (14%) Potassium 747mg (21%) 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

% 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.