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Mexican Quinoa Salad

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I love Mexican flavors, and the addition of quinoa and beans to any salad turns it into a satisfying meal. Not a fan of quinoa? Use any whole grain such as couscous, bulgur wheat or freekeh. No grains? How about some hemp and sunflower seeds…or grated cauliflower? Or leave it out and have the salad as a side dish in a Mexican inspired dinner. And since the salad doesn’t have a lot of leafy greens it can handle the addition of dressing in advance, so it’s perfect to take leftovers to work the next day…but maybe go easy on the onion and garlic.
A few notes on ingredients – black beans and kidney beans can be used interchangeably. Any bean would work, just that black beans are associated more with Mexican cuisine. You can certainly use frozen corn instead of fresh, and change up the sweet pepper to what you have available or prefer. As for the jalapeños, you can go with pickled if you don’t have fresh, or any other mild green chili.
If you plan on making this for a crowd, I highly recommend you order the Portobello “Steak” Tacos from Table11….they would be just perfect! All you need is some tortilla chips and salsa…and you are all set!
Adapted from the Guacamole Salad recipe in Barefoot Contessa at Home
 

 

 

Mexican Quinoa Salad

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 1-2

Ingredients: 
  • 1/2 cup cherry tomatoes (red and yellow), halved
  • 1/2 cup red sweet pepper, 1/2 inch diced
  • 1/2 cup black beans (or kidney beans)
  • 1/4 cup red onion, small dice
  • 1 fresh corn, boiled then grilled and sliced off in chunks
  • 1 tablespoon fresh jalapeño, minced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup cooked quinoa
  • 1 small Avocado, diced
Dressing: 
  • 2 tablespoon lime juice
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon minced garlic
  • pinch of cayenne

Instructions: 
  1. Mixed all the dressing ingredients in a small bowl and set aside.
  2. Add the salad ingredients to a serving bowl except for the avocado. Add the dressing and mix, then taste for seasoning. Finally arrange the avocado on the top and serve. Enjoy!

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