Tex Mex Quinoa Salad
This vibrant Tex Mex Quinoa Salad is a protein-packed, colorful, and flavorful dish made with wholesome ingredients like black beans, corn, avocado, and a zesty lime dressing. Perfect for meal prep, potlucks, or a quick healthy lunch, this southwest-style salad is naturally gluten-free and vegan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-bake
- Cuisine: Tex Mex, Southwest
- Diet: Vegan
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to coat evenly.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra spice, add diced jalapeño or a pinch of cayenne pepper.
- This salad keeps well in the fridge for up to 4 days—just add the avocado before serving to keep it fresh.
- Serve as a main dish or a side with grilled protein like chicken or tofu.
Find it online: https://yumfamilyrecipes.com/tex-mex-quinoa-salad/
