Mexican Quinoa Salad with Avocado Lime Dressing
This salad incorporates all the flavors of Mexico with a healthy twist. Quinoa is a complete protein, acting as the perfect base for mixing in all the other veggies.
Servings: 6 servings
Calories: 298kcal
Equipment
- Dry measuring cups
- Liquid measuring cups
- Saucepan
- Measuring spoons
- Large bowl
- Blender
Ingredients
- 1 cup quinoa
- 1 small can corn strained (we recommend non-GMO corn)
- 1 can organic black beans strained
- 1 red or orange pepper chopped
- ½ cup baby tomatoes halved
- ¼ red onion sliced thinly
- 1 cup cilantro chopped
Avocado Cumin Lime Dressing
- ½ large avocado
- 1 cup packed cilantro
- ⅓ cup olive oil
- ⅓ cup lime juice
- 1½ tbsp ground cumin
- 1 tbsp honey
- ¼ cup water
- 1 tsp salt
Instructions
- Put 1 cup quinoa and 3/4 cup water into a small saucepan, cover, and bring to boil. When it starts to boil, turn to low and simmer 20 minutes until water is absorbed and quinoa is fluffy. Let cool.
- While quinoa is cooking, prepare veggies and add them to a large bowl.
- Make the dressing: blend all ingredients in a blender until silky smooth. Add more salt, lime, or cumin to adjust to your liking. It should be lime-forward with a hint of cumin.
- Combine quinoa with veggies, then add some of the dressing and toss - usually there is a little left over that you can store for another use.
- Enjoy!
Nutrition
Calories: 298kcal | Carbohydrates: 38g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 372mg | Fiber: 4g | Sugar: 6g | Vitamin A: 379IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 3mg