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spicy mexican quinoa salad

Mexican Quinoa Salad

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Prep Time 20 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 45 minutes
Course Salad
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 medium saucepan with lid
  • 1 Fine mesh strainer
  • 1 Cutting board
  • 1 Chef's knife
  • 1 large mixing bowl
  • 1 Small bowl
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 Set of measuring cups
  • 1 set of measuring spoons

Ingredients
  

  • 1 cup quinoa uncooked; rinsed
  • 2 cup water
  • 1 teaspoon salt divided
  • 1 cup black beans cooked and drained
  • 1 cup corn kernels cooked or thawed if frozen
  • 1 cup cherry tomatoes halved
  • 1 medium red bell pepper diced
  • 1 small red onion finely chopped
  • 1 medium avocado diced
  • 1/4 cup fresh cilantro chopped
  • 1/3 cup extra-virgin olive oil
  • 1/4 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon smoked paprika optional
  • 1/4 teaspoon garlic powder or 1 clove garlic minced
  • 1/2 teaspoon honey or agave syrup optional, to taste

Instructions
 

  • Rinse the quinoa under cold water in a fine-mesh strainer until the water runs clear.
  • Combine the rinsed quinoa, water, and 1/2 teaspoon salt in a medium saucepan and bring to a boil over medium-high heat.
  • Reduce the heat to low, cover the saucepan with a lid, and simmer for 12 to 15 minutes until the quinoa is tender and the water is absorbed.
  • Remove the saucepan from the heat, keep covered, and let the quinoa rest for 5 minutes, then fluff with a fork and allow to cool slightly.
  • While the quinoa cooks, prepare the vegetables by halving the cherry tomatoes, dicing the red bell pepper and avocado, finely chopping the red onion, and chopping the cilantro.
  • In a large mixing bowl, add the black beans, corn, cherry tomatoes, red bell pepper, red onion, avocado, and cilantro.
  • In a small bowl, whisk together the olive oil, lime juice, remaining 1/2 teaspoon salt, cumin, chili powder, black pepper, smoked paprika, garlic, and honey or agave if using.
  • Add the slightly cooled quinoa to the large mixing bowl with the vegetables.
  • Pour the dressing over the quinoa and vegetables and gently toss with a wooden spoon or spatula until everything is evenly coated.
  • Let the salad rest for about 5 minutes to allow the flavors to meld, then taste and adjust seasoning with more lime juice, salt, or pepper if needed before serving.

Notes

For best results, let the salad chill in the refrigerator for 30 minutes if you have time, which deepens the flavors and helps the quinoa absorb the dressing; use fully cooled quinoa if you plan to store leftovers so the vegetables stay crisp, and add the avocado just before serving to prevent browning. You can easily customize the heat by adding minced jalapeño or extra chili powder and make this dish a complete meal by topping with grilled chicken, shrimp, or roasted vegetables. This salad keeps well for up to three days in an airtight container, making it ideal for meal prep and packed lunches.
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