Description
Filled with veggies and topped with a zesty cilantro lime dressing, this Mexican Quinoa Salad is a healthy and easy lunch or dinner. Perfect for meal prep.Â
Ingredients
Scale
Quinoa Salad:
- 3/4 cup dry quinoa
- 1 1/2 cup water
- 3/4 cup low sodium black beans, rinsed and dry
- 1/2 cup orange bell pepper, diced
- 2 ears of corn
- 1 cup cherry tomato, diced
- 1/4 cup red onion, diced
- 1 avocado, diced
Cilantro Lime Dressing:
- 1 tablespoon shallots or red onion
- 1Â garlic clove
- 1 cup fresh cilantro
- 1/4 cup olive oil
- 2 tablespoons fresh lime juice
- 2 tablespoons red wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon of sea salt
- 1/4 teaspoon ground cumin
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon red pepper flakes
Instructions
- For the dressing: to a blender or food processor add shallots (or red onion), garlic, cilantro, olive oil, lime juice, red wine vinegar, honey, dijon mustard, salt, cumin, smoked paprika and red pepper flakes. Blend until mixture is pureed and smooth. (or it looks like a dressing)
- To a small saucepan add quinoa and water. Cover. Bring to a boil. Once boiling, reduce to simmer for 10 minutes until all the liquid is removed. Remove from heat and fluff the quinoa with a fork. Set aside.
- Preheat grill to medium high heat. Add corn ears directly to the grill grates and grill for 2-3 minutes per side, until there are slight char marks.
- Assemble: to a large bowl add quinoa, black beans, bell pepper, charred corn, cherry tomato and red onion. Drizzle dressing over the top and toss to coat everything. Top with diced avocado and serve.
Nutrition
- Serving Size: 3/4 cup
- Calories: 252
- Sugar: 5 g
- Sodium: 294 mg
- Fat: 11 g
- Saturated Fat: 2 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 2 mg
