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Mexican Quinoa Salad drizzled with honey lime vinaigrette in a colorful bowl

Mexican Quinoa Salad with Honey Lime Vinaigrette

A vibrant and nutritious Mexican quinoa salad packed with fresh vegetables and a tangy honey lime vinaigrette, perfect for a light meal or side dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Quinoa and Base Ingredients
  • 1 cup Quinoa Rinse before cooking
  • 2 cups Water or vegetable broth Broth adds more flavor
  • 1 can Black beans Rinsed and drained
  • 1 cup Corn Fresh, frozen, or canned
  • 1 Bell pepper Diced, any color
  • 1 cup Cherry tomatoes Halved
  • 1 Avocado Diced
  • 1/4 cup Red onion Diced
  • 1/4 cup Cilantro Chopped
Vinaigrette Ingredients
  • 2 tablespoons Honey Can substitute agave syrup
  • 2 tablespoons Lime juice Freshly squeezed preferred
  • 3 tablespoons Olive oil Extra virgin recommended
  • To taste Salt and pepper Season to preference

Method
 

Preparation
  1. Rinse quinoa under cold water. In a pot, combine quinoa and water (or broth) and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes, or until water is absorbed. Fluff with a fork and let cool.
  2. In a large bowl, combine the black beans, corn, bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
Make the Vinaigrette
  1. In a small bowl, whisk together honey, lime juice, olive oil, salt, and pepper to make the vinaigrette.
Combine Ingredients
  1. Once quinoa is cool, add it to the bowl with the vegetables and pour the vinaigrette over the top. Toss to combine.
Serve
  1. Serve immediately or chill in the refrigerator for later.

Notes

Use fresh ingredients for enhanced flavors. Adjust the vinaigrette to your preferred taste. Consider adding protein like grilled chicken or shrimp if desired. Let quinoa cool before mixing to maintain freshness.