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easy Mexican quinoa salad

Fast and Easy Mexican Quinoa Salad

March 16, 2024
This Mexican Quinoa Salad is a bright, colorful dish that is fast and easy to make. Loaded with fluffy leftover quinoa, vibrant and vitamin rich vegetables, and topped with an easy to make lime dressing, this salad is sure to become another favorite.
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Prep Time 15 minutes
Course Salad
Servings 8 People

Equipment

  • Large Bowl
  • chef knife
  • Cutting Board
  • citrus juicer
  • jar with lid

Ingredients
  

For the salad

  • 3 cups quinoa cooked and cooled
  • 5 oz Spinach roughly chopped
  • 1 15 oz can of black beans drained and rinsed
  • 1 15 oz can of sweet corn drained and rinsed
  • 1 Red bell pepper diced into small pieces

For the dressing

  • ¼ cup lime juice about 2 limes worth of juice
  • ¼ cup avocado oil
  • 1 tsp cumin
  • ½ tsp onion powder
  • 1/2 tsp garlic salt
  • ½ tsp kosher salt
  • ⅛ tsp cayenne pepper optional

Instructions
 

Prep the salad

  • Scoop cooked and cooled leftover quinoa into a large bowl.
    3 cups quinoa
  • On a cutting board, using a chef knife, roughly chop the spinach. Put the spinach in the same bowl as the quinoa.
    5 oz Spinach
  • Open, drain, and rinse the cans of sweet corn and black beans in a fine mesh strainer. Put the corn and beans in the bowl with the quinoa and spinach.
    1 15 oz can of black beans, 1 15 oz can of sweet corn
  • Cut the bell pepper into small sized pieces (instructions and pictures on how to cut a bell pepper can be found above). Put the bell pepper pieces into the bowl with the other ingredients.
    1 Red bell pepper

Make the dressing

  • In a jar with a lid, put in the juice of about two limes.
    ¼ cup lime juice
  • Add the avocado oil to the lime juice.
    ¼ cup avocado oil
  • Measure and add the spices to the lime juice and oil.
    1 tsp cumin, ½ tsp onion powder, 1/2 tsp garlic salt, ½ tsp kosher salt, ⅛ tsp cayenne pepper
  • Put the lid on the jar and shake it until dressing is emulsified.
  • Pour all of the dressing on top of the salad. Using salad tongs, evenly dress the salad with the lime dressing.
  • Enjoy right away or enjoy later. This salad can be made ahead of time and holds up well for a couple days covered in the fridge.
Keyword easy, quick