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
Dry measuring cups
Liquid measuring cups
- 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
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.
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