What is quinoa salad made of?

Quinoa salad usually includes cooked quinoa, fresh vegetables, beans, herbs, and a flavorful dressing. This Mexican Quinoa Salad combines quinoa with black beans, sweet corn, cherry tomatoes, red onion, and a fresh lime cilantro dressing. It is finished with creamy avocado for extra flavor.

Is quinoa salad healthy?

Yes. Mexican Quinoa Salad is packed with wholesome ingredients that provide fiber, plant protein, vitamins, and minerals. Quinoa is a complete plant protein, while black beans and vegetables make the salad filling and nutritious.

What is Jennifer Aniston's favorite salad?

Jennifer Aniston's famous salad is a different recipe that became popular online. It typically includes quinoa or bulgur, chickpeas, fresh herbs, cucumber, pistachios, and feta cheese. Although both salads use quinoa, this Mexican Quinoa Salad has its own fresh Southwestern inspired flavor.

What is quinoa made of?

Quinoa comes from the seeds of the quinoa plant. Although many people think it is a grain, it is actually a seed. Once cooked, it becomes light and fluffy while providing complete plant protein, fiber, and essential nutrients.

Mexican Quinoa Salad | Amazing Easy Lunch Recipe

Name: Mexican Quinoa Salad | Amazing Easy Lunch Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican-Inspired
Ingredients: 1 cup uncooked quinoa; 2 cups water; 1 (15 oz) can black beans, rinsed and drained; 1 (15 oz) can sweet corn, drained; 1 pint cherry tomatoes, halved; 1/4 large red onion, finely minced; 2 large avocados, sliced, for serving; 1/3 cup olive oil; 1/4 cup fresh cilantro, chopped; 1 tablespoon apple cider vinegar; 1/4 cup fresh lime juice, from 1 lime; 1/2 teaspoon ground cumin; 1/2 teaspoon chili powder; 1/2 teaspoon garlic powder; 1/2 teaspoon honey; Pinch smoked paprika; 1/8 teaspoon salt

Description

A cold Mexican Quinoa Salad with black beans, corn, tomatoes, red onion, avocado, and a fresh lime cilantro vinaigrette.

Ingredients

Scale

1 cup uncooked quinoa

2 cups water

1 (15 oz) can black beans, rinsed and drained

1 (15 oz) can sweet corn, drained

1 pint cherry tomatoes, halved

1/4 large red onion, finely minced

2 large avocados, sliced, for serving

1/3 cup olive oil

1/4 cup fresh cilantro, chopped

1 tablespoon apple cider vinegar

1/4 cup fresh lime juice, from 1 lime

1/2 teaspoon ground cumin

1/2 teaspoon chili powder

1/2 teaspoon garlic powder

1/2 teaspoon honey

Pinch smoked paprika

1/8 teaspoon salt

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Instructions

1. Cook the quinoa with the water until the liquid is fully absorbed, about 20 minutes.

2. Cool the cooked quinoa in the refrigerator for about 2 hours.

3. Whisk or shake together the olive oil, cilantro, apple cider vinegar, lime juice, cumin, chili powder, garlic powder, honey, smoked paprika, and salt until smooth.

4. Combine the chilled quinoa with the black beans, corn, cherry tomatoes, and red onion.

5. Pour the dressing over the salad and toss until evenly coated.

6. Serve with sliced avocado.

Notes

Nutrition values are estimates only.

Chill the quinoa before mixing for the best texture.

Add avocado just before serving for maximum freshness.

Suitable for meal prep and keeps well in an airtight container in the refrigerator for 3 to 5 days.

Tomatoes may be replaced with other tomato varieties cut into bite sized pieces.

Quinoa can be cooked on the stovetop, in an Instant Pot, or in the microwave.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Lunch
Method: Stovetop
Cuisine: Mexican-Inspired

Nutrition

Serving Size: 1 serving
Calories: 307
Sugar: 4 g
Fat: 7 g
Carbohydrates: 35 g
Fiber: 8 g
Protein: 9 g