Mexican Quinoa Salad
A light and refreshing quinoa salad made with tomatoes, black beans, cilantro, and a lime dressing for a flavorful refreshing, healthy Mexican side dish.
Servings: 6
Calories: 281kcal
Ingredients
- 1 cup quinoa
- 2 cups vegetable or chicken stock
- 1/4 teaspoon kosher salt
- 1/2 red onion, minced
- 2 cups black beans
- 1 pint grape tomatoes halved
- 1/3 cup minced cilantro
- 1/2 cup feta crumbled
Lime Dressing
- 2 limes zest and juice
- 2 tablespoons olive oil
- 1 teaspoon minced fresh garlic
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1 teaspoon paprika
Instructions
For the Quinoa
- Bring 2 cups of stock to a boil with a dash of salt (omit the salt if not using low sodium broth). Add in quinoa, reduce heat to medium-low, cover pan with lid, and simmer for 10-12 minutes or until quinoa has absorbed water and is tender.
For the Lime Dressing
- Whisk together the zest and juice of 2 limes with the oil and seasonings.
For the Mexican Quinoa Salad
- Once quinoa has cooked add lime dressing and let cool completely. Then mix in the tomatoes, onions, cilantro, feta, and beans.
Video
Notes
- Instead of preparing quinoa on the stove, use Instant Pot Quinoa to slightly speed up the process of making this dish.
- Omit the feta cheese for a dairy-free and vegan-friendly dish.
- Feel free to use pinto beans instead of black beans.
- Leftover Mexican Quinoa Salad can be refrigerated for up to 5 days.
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