Mexican Quinoa Salad with Cilantro Lime Dressing
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.
Ingredients
- 3 cups mixed greens I like arugula, kale and spinach
- 1 cup cooked quinoa red or white
- 1 red onion diced
- 1 green bell pepper or 2 Jalapeños diced
- 1 ripe avocado chopped
- 1 tsp chipotle powder
- 1 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- optional - 1 tbsps chipotle in adobo
- 3/4 cup fresh or canned corn 2 ears of corn, grilled until charred
- 1 cup cooked black beans
- 1/2 cup fresh cilantro chopped or torn
Cilantro Lime Dressing
- 1/2 cup fresh cilantro leaves
- 1/4 cup extra virgin olive oil or avocado oil
- juice of 2 limes
- 1 tsp lime zest
- 1/4 tsp chili powder
- 1/4 tsp cumin
- 1/4 tsp onion powder
- 1/4 tsp black pepper
- 1 tbsp honey or maple syrup
- 1/4 tsp salt
Instructions
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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.
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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.
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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.
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Put all salad ingredients in a big bowl. Toss the salad with the dressing and serve sprinkled with fresh cilantro.
Recipe Notes
- I have also made this with diced fresh tomatoes, chopped mango, and a little bit of cucumber. SOOOO good.
- This salad pairs well with salsa, pico de gallo, sour cream, chips, and a margarita!
- Leftovers keep for up to a few days, though best when fresh.
- To make this vegan, use maple syrup instead of honey in the dressing.
- If you are not vegan, some crumbled feta or queso fresco would be a great addition.
- This salad tasted best using charred corn ( see instructions above).
- I like to cook my quinoa in broth as it makes it more flavorful.