Description
Zesty Vibrant Tex Mex Quinoa Salad is a colorful and refreshing dish that brings together a delightful medley of flavors and textures. Perfect for summer picnics, potlucks, or as a light lunch, this salad is packed with protein and fiber, making it both nutritious and satisfying. With the zesty combination of lime juice, cumin, and fresh vegetables, every bite bursts with flavor. Easy to prepare in just 30 minutes, it’s versatile enough to serve as a main course or a side dish. Impress your guests with this vibrant salad that not only looks beautiful but also tastes incredible.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 2 cups vegetable broth or water
- 1 cup black beans (cooked)
- 1 cup corn (frozen)
- 1 red bell pepper (diced)
- 1 yellow bell pepper (diced)
- 1 avocado (diced)
- 1 red onion (finely chopped)
- 1 cup cherry tomatoes (halved)
- 1/2 cup fresh cilantro (chopped)
- 1/4 cup lime juice
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- salt and pepper to taste
Instructions
- Rinse quinoa under cold water. In a pot, combine quinoa and vegetable broth or water. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for about 15 minutes until liquid is absorbed. Fluff with a fork.
- While quinoa cooks, chop all vegetables and place them in a large mixing bowl.
- Once quinoa has cooled slightly, add it to the mixing bowl along with black beans and corn.
- In a separate small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper.
- Pour dressing over the salad mixture and toss gently to combine.
- Serve immediately or chill for about 30 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Boiling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 3g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg