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Delicious Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 67 reviews
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Tex Mex
  • Diet: Vegan

Description

A vibrant and refreshing Tex Mex Quinoa Salad packed with protein-rich quinoa, colorful bell peppers, black beans, corn, and a zesty lime-cumin dressing. Perfect as a healthy, light meal or side dish, this salad is easy to prepare and full of bold flavors.


Ingredients

Scale

Quinoa and Beans

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 1 cup black beans, canned and rinsed
  • 1 cup corn, canned or frozen

Vegetables

  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 avocado, diced
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh cilantro, chopped

Dressing

  • 1/4 cup lime juice (freshly squeezed)
  • 3 tablespoons olive oil
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Salt and pepper to taste


Instructions

  1. Cook the quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid has been fully absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
  2. Combine salad ingredients: In a large mixing bowl, add the cooked quinoa, black beans, corn, diced red and yellow bell peppers, diced avocado, chopped red onion, halved cherry tomatoes, and chopped cilantro. Mix gently to combine.
  3. Prepare the dressing: In a small bowl, whisk together freshly squeezed lime juice, olive oil, cumin, chili powder, salt, and pepper until smooth and well combined.
  4. Toss salad with dressing: Pour the dressing over the quinoa and vegetable mixture. Gently toss everything together until the salad is evenly coated with the dressing.
  5. Adjust seasoning: Taste the salad and add more lime juice, salt, or pepper as needed to suit your taste preferences.
  6. Chill to meld flavors: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and develop fully.
  7. Serve: Serve the salad chilled or at room temperature, optionally garnished with extra fresh cilantro for added color and flavor.

Notes

  • Rinse the quinoa thoroughly to remove its natural bitterness before cooking.
  • For a spicier kick, add a pinch of cayenne pepper or chopped jalapeño to the dressing.
  • This salad can be made a few hours ahead of time and stored in the refrigerator to enhance the flavors even more.
  • Use fresh lime juice for the best flavor in the dressing.
  • Can be served as a main dish or as a side salad for Mexican-inspired meals.