Original Post: https://www.evolvingtable.com/?p=92585
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!
Servings: 6 servings
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
- 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!
Nutrition
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