Full of veggies and topped with a zesty cilantro lime dressing, this Mexican Black Bean Quinoa Salad makes a wholesome and simple lunch or dinner. Loved chilled or heat, it’s the right salad for meal prep. Make an enormous batch on Sunday for a fast lunch all week.
A Recent & Wholesome Quinoa Salad
This Mexican Quinoa Salad is a type of recipes I loved the day I made it. And reality be informed, LOVED much more as leftovers! It’s full of taste, each from the number of greens within the salad and the zesty cilantro lime dressing.
However what I like much more than the flavour, is how straightforward this fiesta quinoa bowl is to place collectively. It’s actually only a matter of chopping the veggies, cooking the quinoa, and including all of them to the bowl.
The cilantro lime dressing is the simplest a part of the recipe – all it is advisable to do is toss all of the elements in a blender and your dressing is prepared in 30 seconds!
You possibly can combine and match the elements. When you don’t have one thing readily available, no sweat. You possibly can simply substitute the same ingredient. This can be a nice recipe for utilizing up what you’ve gotten readily available within the fridge!
As I discussed, that is good for meal prep too. It’s a fantastic lunch to simply seize from the fridge and luxuriate in!
What You’ll Want
This Mexican Quinoa Salad is made with wholesome, complete elements. The cilantro lime dressing ingredient checklist could also be lengthy however every taste compliments the opposite to offer a sturdy, zesty dressing.
For the Quinoa Salad
- Quinoa – The bottom of this Mexican salad.
- Water – Used to prepare dinner the quinoa.
- Black beans – Low sodium is finest, rinsed and dry
- Orange bell pepper – Diced so as to add a pop of coloration to the salad.
- Ears of corn – I char the corn ears on the grill for added taste.
- Cherry tomato – Diced or halved.
- Pink onion – Diced into small items.
- Avocado – Added to the salad on the finish.
For the Cilantro Lime Dressing
- Shallots – You too can substitute pink onion.
- Garlic – Recent garlic to infuse taste within the dressing.
- Recent cilantro – The bottom of this cilantro lime dressing.
- Olive oil – I don’t suggest substituting with a special oil.
- Recent lime juice – It’s essential to make use of FRESH lime juice!
- Pink wine vinegar – Helps to skinny the sauce and supply a tangy taste.
- Honey – Sweetens it up.
- Dijon mustard – A part of what create the sturdy taste.
- Sea salt – Sea salt will present extra taste than common desk salt.
- Floor Cumin – A pinch of taste.
- Smoked paprika – Provides a savory undertone to the dressing.
- Pink pepper flakes – Add roughly in response to spice preferences.
How To Make Mexican Quinoa Salad
This fiesta bowl is really easy to make! You possibly can put together the dressing whereas the quinoa is cooking and have all of it prepared in lower than half-hour!
Make the Cilantro Lime Dressing
- Mix all elements. Add all dressing elements to a blender or meals processor. Mix till easy.
Make the Quinoa Salad
- Make the quinoa. Carry quinoa and water to a boil. Simmer for 10 minutes. Take away from warmth and fluff with a fork.
- Grill the corn. Add corn ears on to the grill. Prepare dinner for a couple of minutes on all sides till there are char marks.
- Assemble the salad. Add quinoa, beans, pepper, corn, tomato and onion to a big bowl. Drizzle with the lime dressing. Toss to coat. Prime with avocado and serve.
Ideas for Success
There’s actually no option to go incorrect while you make Mexican Quinoa Salad. It’s certainly one of my favourite lazy day recipes for that purpose. That stated, listed here are a couple of suggestions I’ve found after making this!
- Rinse quinoa earlier than cooking. Most quinoa has a coating on it that must be rinsed off earlier than cooking for the very best taste.
- Make it vegan. Substitute agave for the honey within the dressing to show that recipe vegan.
- Add further elements. Olives and jalapeños are each tasty additions. Recent mangos add a singular taste and texture too.
- Quinoa must be mild and fluffy. If the quinoa isn’t fluffy or the water dries up too shortly, simply add a bit extra water to the pan and proceed simmering.
- Make it a Meal. Add in grilled shrimp, steak or rotisserie hen to make it a meal and add in some protein!
Mexican Quinoa Salad will be served at room temperature or chilled.
I often eat the primary bowl of it at room temperature after cooking and the entire leftovers chilled.
Methods to Retailer Leftovers
This quinoa salad will final within the fridge for as much as 4 days. Retailer in an hermetic container.
If I’m utilizing this for meal prep, I’ll divide it up into particular person bowls and go away the dressing on the facet till I’m able to take pleasure in it.
Extra Straightforward Mexican Recipes:
Full of veggies and topped with a zesty cilantro lime dressing, this Mexican Quinoa Salad is a wholesome and simple lunch or dinner. Good for meal prep.
- 3/4 cup dry quinoa
- 1 1/2 cup water
- 3/4 cup low sodium black beans, rinsed and dry
- 1/2 cup orange bell pepper, diced
- 2 ears of corn
- 1 cup cherry tomato, diced
- 1/4 cup pink onion, diced
- 1 avocado, diced
Cilantro Lime Dressing:
- 1 tablespoon shallots or pink onion
- 1 garlic clove
- 1 cup recent cilantro
- 1/4 cup olive oil
- 2 tablespoons recent lime juice
- 2 tablespoons pink wine vinegar
- 1 tablespoon honey
- 2 teaspoons dijon mustard
- 1/4 teaspoon of sea salt
- 1/4 teaspoon floor cumin
- 1/8 teaspoon smoked paprika
- 1/8 teaspoon pink pepper flakes
- For the dressing: to a blender or meals processor add shallots (or pink onion), garlic, cilantro, olive oil, lime juice, pink wine vinegar, honey, dijon mustard, salt, cumin, smoked paprika and pink pepper flakes. Mix till combination is pureed and easy. (or it seems like a dressing)
- To a small saucepan add quinoa and water. Cowl. Carry to a boil. As soon as boiling, cut back to simmer for 10 minutes till all of the liquid is eliminated. Take away from warmth and fluff the quinoa with a fork. Put aside.
- Preheat grill to medium excessive warmth. Add corn ears on to the grill grates and grill for 2-3 minutes per facet, till there are slight char marks.
- Assemble: to a big bowl add quinoa, black beans, bell pepper, charred corn, cherry tomato and pink onion. Drizzle dressing excessive and toss to coat every part. Prime with diced avocado and serve.
- Serving Dimension: 3/4 cup
- Energy: 252
- Sugar: 5 g
- Sodium: 294 mg
- Fats: 11 g
- Saturated Fats: 2 g
- Carbohydrates: 31 g
- Fiber: 5 g
- Protein: 6 g
- Ldl cholesterol: 2 mg
Key phrases: quinoa black bean salad, fiesta bowl, quinoa bowl, cilantro lime dressing, mexican quinoa salad
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