Mexican Quinoa Salad
Made with fluffy quinoa, hearty, black beans, juicy tomatoes, and a smoky lime dressing, this Mexican Quinoa Salad is fresh, flavorful, and filled with plant-based protein and fiber.
Servings: 6
Ingredients
- 1 cup dry quinoa any variety
- 2 cups low-sodium vegetable broth or chicken stock
- ¼ teaspoon kosher salt
- ½ small red onion, minced
- 1 (15-ounce) can black beans drained and rinsed
- 1 pint grape tomatoes halved
- ½ cup crumbled queso fresco or feta
- ⅓ cup minced cilantro
Lime Dressing
- 2 large limes zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon minced fresh garlic
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 1 teaspoon smoked paprika
Instructions
- Bring 2 cups low-sodium vegetable broth to a rolling boil in a medium saucepan over high heat. Once boiling, stir in the 1 cup dry quinoa and ¼ teaspoon kosher salt Reduce the heat to medium-low, cover the pan with a lid, and simmer for 12-15 minutes or until quinoa has absorbed the liquid and puffed up. Remove from the heat and allow to cool for 10-15 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the dressing by whisking together 2 tablespoons olive oil, 1 teaspoon minced fresh garlic, 1 teaspoon cumin, ½ teaspoon kosher salt, 1 teaspoon smoked paprika, and the zest and juice of 2 large limes in a small bowl or glass jar.
- Once the quinoa is cooled slightly (about 10 minutes), pour half the dressing over the cooked quinoa and allow it to cool to room temperature.
- After the quinoa has reached room temperature, add the remaining dressing, minced onion, drained black beans, grape tomatoes, crumbled cheese, and minced cilantro to the quinoa and toss to evenly combine.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop. Right before serving, toss again and serve.
Video
Notes
Shortcut Tip: Instead of preparing quinoa on the stove, use Instant Pot Quinoa to slightly speed up the process of making this dish.
Vegan/Dairy-Free: Omit the feta cheese for a dairy-free and vegan-friendly dish.
Beans: Feel free to use pinto beans instead of black beans.
Tomatoes: If using vine-ripened or Roma tomatoes, remove the seeds and dice the tomatoes before adding to the salad.
Optional Additions: Add up to 2 cups of corn kernels or diced avocado if desired.
Leftovers: Mexican Quinoa Salad can be refrigerated in an airtight container for up to 5 days, keeping in mind that if you want to add avocado right before serving to prevent it from browning.
Nutrition
Calories: 281kcal | Carbohydrates: 39g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 750mg | Potassium: 594mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1050IU | Vitamin C: 17.5mg | Calcium: 109mg | Iron: 3.2mg
