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 Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, lunch, Side Dish
Cuisine: Mexican
Servings: 6 servings
- 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
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.
In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.
Mix in corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.
Top salad with diced avocado and remaining cilantro before serving. Enjoy!
Calories: 382kcal | Carbohydrates: 51g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Sodium: 341mg | Potassium: 747mg | Fiber: 10g | Sugar: 9g | Vitamin A: 789IU | Vitamin C: 25mg | Calcium: 51mg | Iron: 4mg