Mexican Quinoa Salad
Light, refreshing Mexican Quinoa Salad is a delicious and quick-to-make dish with a zesty homemade dressing! Its vibrant flavors and easy prep make it perfect for a weekday lunch, side dish for dinner, and great to bring to a cookout or potluck.
Servings: 8
Calories: 298kcal
Ingredients
Salad
- 2 cups cooked red quinoa - cooled
- 1 15.5 oz. can black beans - rinsed and drained
- 1 cup frozen corn - thawed
- 1 ½ cup grape tomatoes - quartered
- ½ cup green onions - chopped
- 1 avocado - chopped
- ¼ cup fresh cilantro - chopped
Dressing
- ½ cup olive or avocado oil
- 2 tablespoons red wine vinegar
- 1 lime - zested
- 2 tablespoons lime juice
- 1 clove garlic - minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
To make quinoa in the Instant Pot
- Rinse 1 cup quinoa in a fine mesh strainer under water until it runs clear. Add quinoa to instant pot along with 1 cup of chicken or vegetable stock or water. Add 1 teaspoon salt. Place lid on instant pot and turn vent knob to seal. Cook on high pressure for 2 minutes. Allow pressure to release naturally for 7 minutes then do a quick release. Carefully remove lid and fluff quinoa with a fork. Let cool.
To make quinoa on the stovetop
- Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. In a saucepan, combine the rinsed quinoa with 2 cups of water or broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove the saucepan from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork.
Dressing
- To a mason jar with lid or in a small bowl, add olive oil, vinegar, lime zest, lime juice, garlic, chili powder, cumin, salt and pepper. Shake or whisk to blend. Set aside.
Mexican Quinoa Salad
- Place quinoa in a large mixing bowl. Add black beans, corn, tomatoes, onion and cilantro. Pour ½ of dressing over salad and toss. Add in avocado and drizzle on more dressing (to your liking) and gently toss. Serve immediately.
Notes
- Mexican Quinoa Salad can be stored, covered in the refrigerator for up to 3-5 days. This salad can be kept at room temperature for approximately 3 hours.
Nutrition
Calories: 298kcal | Carbohydrates: 29g | Protein: 7g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Sodium: 370mg | Potassium: 541mg | Fiber: 8g | Sugar: 2g | Vitamin A: 453IU | Vitamin C: 14mg | Calcium: 45mg | Iron: 2mg