Made with tomatoes, black beans, cilantro, and a bright lime dressing, this Quinoa Mexican Salad is a healthy dish that is bursting with protein and flavor.
Bring the broth to a rolling boil in a medium saucepan over high heat. Once boiling, stir in the quinoa and ½ teaspoon salt. Reduce the heat to medium-low, cover the pan with a lid, and simmer for 10-12 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.
For the Lime Dressing
In a small bowl, whisk the oil with the lime zest, lime juice, paprika, cumin, minced garlic, and salt.
For the Mexican Quinoa Salad
Once the quinoa has cooled, combine the dressing and quinoa together in a large mixing bowl, gently tossing to combine. Fold in the tomatoes, onions, cilantro, feta, and beans to evenly combine.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop.
Serve as desired.
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Notes
Short-Cut 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 Modification: Omit the feta cheese for a dairy-free and vegan-friendly dish. Beans: Feel free to use pinto beans instead of black beans. Optional Ingredients: Feel free to add in 1-2 cups of defrosted frozen corn kernels. This salad is also delicious served with cubed avocado, but be sure to add IMMEDIATELY before serving so that the avocado does not turn brown.Leftovers: Mexican Quinoa Salad can be refrigerated in an airtight container for up to 5 days. Prep-Ahead Instructions: Prepare this salad up to 3 days before you intend to serve it.