Mexican Quinoa Salad with Chili Lime Dressing
User Reviews
5
Mexican Quinoa Salad with Chili Lime Dressing
Description
This salad begins by rinsing and optionally toasting quinoa, then cooking it until fluffy and all the liquid is absorbed. Meanwhile, fresh vegetables like bell pepper, black beans, tomatoes, corn, onions, and cilantro are prepared and combined. The chili lime dressing, made by whisking together avocado oil, white wine vinegar, lime juice, garlic, chili powder, cumin, salt, and pepper, is then mixed into the warm quinoa and veggies.
Refrigerating the salad for one to two hours helps the dressing flavors infiltrate the ingredients, enhancing the overall taste. The salad boasts a mixture of nutty quinoa texture, fresh crunchy vegetables, and a bright, slightly spicy dressing. It can be served as a standalone dish or paired with grilled meats or tortillas.
The dressing can be adjusted for acidity by varying the lime and vinegar balance. Additional vegetables or salsas like black bean or chipotle corn salsa can be added for extra texture and flavor variety. This flexibility makes it adaptable to personal preferences.
Ingredients
- 1.5 cups quinoa
- 2 water 1/4 cup
- 1-2 bell pepper any color
- 2 cups black beans
- 2 tomato large ripe
- 1 cup corn
- 1/2-1 cup onion red or white, finely chopped
- ¼ cup cilantro fresh chopped or scallions
CHILI LIME DRESSING
- ⅓ cup avocado oil
- 2 TBSP white wine vinegar
- 1 TBSP lime juice plus extra to taste
- 1 clove garlic (peeled and minced)
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp salt or season to taste
- ¼ tsp black pepper
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!
Notes
- Adjust the dressing by increasing lime juice for more acidity or swapping some vinegar for lime juice to balance flavors.
- Additional vegetables such as black olives, avocado, or jalapeños can be included to customize the salad.
- Leftover salsas like black bean or chipotle corn salsa can be mixed in for added flavor and texture.
- Nutrition estimates are approximate; adjust ingredients as needed for dietary goals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 290 kcal
% Daily Value*
| Calories | 290kcal | 15% |
| Carbohydrates | 38g | 13% |
| Protein | 9g | 18% |
| Fat | 11g | 17% |
| Saturated Fat | 1g | 5% |
| Sodium | 83mg | 3% |
| Potassium | 499mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 2g | 4% |
| Vitamin A | 905IU | 18% |
| Vitamin C | 25.8mg | 29% |
| Calcium | 32mg | 3% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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