Mexican Quinoa Salad with Avocado
This picnic-worthy Mexican Quinoa Salad gets tossed in a vegan and gluten-free cilantro lime dressing and then loaded with black beans, corn, tomatoes, and avocado. You can meal prep this side or main dish ahead of time for a quick and easy lunch or dinner recipe, too!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 382 kcal
Ingredients
- 4 cups quinoa cooked
- 1 cup corn drained
- 1 cup black beans rinsed and drained
- 16 oz. cherry tomatoes cut in half
- ¼ cup red onion finely diced
- 1 large avocado diced
Cilantro Lime Dressing
- ¼ cup olive oil
- ½ cup cilantro divided
- 3 Tbsp. lime juice fresh
- 2 Tbsp. honey or agave nectar
- 1 tsp. salt
- 1 tsp. cumin
- ½ tsp. black pepper
- ½ tsp. paprika
Instructions
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Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.
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In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.
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Mix in corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.
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Top salad with diced avocado and remaining cilantro before serving. Enjoy!
Nutrition Facts
Mexican Quinoa Salad with Avocado
Amount Per Serving
Calories 382
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 341mg15%
Potassium 747mg21%
Carbohydrates 51g17%
Fiber 10g42%
Sugar 9g10%
Protein 11g22%
Vitamin A 789IU16%
Vitamin C 25mg30%
Calcium 51mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.