Mexican Quinoa Salad
This Mexican quinoa salad is delicious! It's incredibly vibrant, combining fresh vegetables, a zesty lime dressing, and the nutty goodness of quinoa. Not only is it bursting with taste, but it's also easy to make, requiring simple ingredients and minimal cooking, making it a quick and satisfying meal option.
Ingredients
- 2 cups quinoa pre-cooked
- 1/2 large red onion sliced thinly
- 1 1/4 cups corn
- 2 cups kale
- 1 can black beans drained and rinsed
- 1 large avocado cubed
- 1/2 cup cilantro chopped
For the dressing:
- 3 tablespoons olive oil
- 1 tablespoon maple syrup
- 1/4 cup Sriracha
- 2 tablespoons water
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 5 tablespoons lime juice
Instructions
- Cook frozen or fresh corn until tender, either by boiling, in a steamer, or in the microwave. If you prefer a smokier taste, you could also grill the corn in a skillet. Keep aside.
- In a bowl, combine pre-cooked quinoa, sliced onion, cooked corn and drained and rinsed Black Beans. Massage the kale to tenderize it and it to the mix.
- In a separate bowl, whisk all ingredients for the dressing together.
- Pour the dressing into the quinoa mix and toss to combine. Gently stir in cubed avocado and cilantro, and then taste to check for seasoning. Adjust if necessary.
Notes
TO STORE: Transfer any leftovers into an airtight container and store the salad in the refrigerator. It can be kept for up to 3-4 days. If you plan to store the salad for an extended period, consider keeping the dressing separate until serving. This prevents the salad from becoming soggy and maintains its freshness.
Nutrition
Serving: 1servingCalories: 262kcalCarbohydrates: 37gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 171mgPotassium: 505mgFiber: 7gSugar: 3gVitamin A: 1495IUVitamin C: 23mgCalcium: 68mgIron: 3mg
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