An easy, healthy 30-minute Mexican Quinoa Salad with charred corn, black beans, avocado, and a zesty cilantro lime dressing! Healthy, delicious, and so satisfying. Perfect for meal prep.
Prepare quinoa first by thoroughly rinsing 1/2 cup of uncooked quinoa in a fine-mesh strainer then bringing it to a boil with 1 cup water or broth in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
Prepare all other salad ingredients by chopping bell pepper and avocado, and dicing onion. Heat 1 tbsp coconut oil in a saucepan. Add onions and diced bell peppers and fry for 2 minutes, adding spices and the oregano after 2 minutes. Fry a minute more and add corn and black beans into the pot. Seasoning with somre more salt if needed.
Prepare the dressing by adding all ingredients to a blender or food processor and blending until smooth, scraping down sides as needed. Taste and adjust seasonings, adding more salt or honey or maple syrup as needed. I also added a dash of hot sauce.
Put all salad ingredients in a big bowl. Toss the salad with the dressing and serve sprinkled with fresh cilantro.