Mexican Style Quinoa Salad with Cilantro Lime Dressing

Why You’ll Love This Recipe

You’ll love this recipe for its deliciously bold flavors and versatility. The combination of quinoa, black beans, corn, and avocado creates a satisfying and nutrient-rich base, while the homemade cilantro lime dressing brings it all together with a tangy, creamy kick. It’s easy to make, healthy, and can be enjoyed on its own or paired with your favorite Mexican dishes. Plus, it’s naturally vegetarian and can be adjusted to suit your dietary preferences.

Ingredients

• 1.5 tablespoon olive oil
• 1 tortilla wrap (optional, cut into strips)
• 14 oz (400 g) can black beans, drained and rinsed
• 1 teaspoon smoked paprika
• ¼ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• 1.5 cups (225 g) drained canned corn
• 3 cups (550 g) cooked quinoa (240g uncooked quinoa)
• 1 avocado, chopped into 1cm/1/2 inch squares
• 7 oz (200 g) feta, crumbled
• 1 small red onion, finely chopped

Dressing:

• 1 cup (16 g) cilantro (coriander)
• 2 jalapeños
• 3 tablespoons lime juice (approximately 1.5 limes)
• ½ cup (100 g) Greek yogurt
• 2 tablespoons olive oil

To serve:

• Chopped fresh jalapeños and cilantro

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Prepare the tortilla strips (optional): Heat 1 tablespoon of olive oil in a pan over medium heat. Add the tortilla strips and cook until they are crispy and golden brown. Set aside.
2. Prepare the dressing: In a blender or food processor, combine the cilantro, jalapeños, lime juice, Greek yogurt, olive oil, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning if necessary, adding more lime juice or salt as desired. Set aside.
3. Prepare the salad base: In a large mixing bowl, combine the cooked quinoa, black beans, corn, avocado, feta, and red onion. Stir gently to mix everything together.
4. Season the salad: Sprinkle the smoked paprika, cayenne pepper, ground cumin, garlic powder, and salt over the salad. Toss to combine, ensuring the spices are evenly distributed.
5. Add the dressing: Pour the cilantro lime dressing over the salad and toss to coat all the ingredients evenly.
6. Serve: Transfer the salad to a serving bowl and garnish with fresh chopped jalapeños and cilantro. If using, add the crispy tortilla strips on top.

Servings and Timing

This recipe makes approximately 4-6 servings.

• Prep time: 15 minutes
• Cook time (for quinoa): 15 minutes (if using uncooked quinoa)
• Total time: 30 minutes

Variations

• Spicy Kick: For a spicier version, add more jalapeños or a dash of hot sauce to the dressing.
• Protein boost: Add grilled chicken, shrimp, or tofu for extra protein.
• Dairy-Free Option: Swap the feta cheese with a dairy-free alternative or omit it entirely for a lighter version.
• Vegan Option: To make this recipe vegan, omit the feta cheese and Greek yogurt, or use plant-based substitutes.

Storage/Reheating

• Storage: Store any leftover salad in an airtight container in the fridge for up to 3 days. The flavors will continue to meld and develop as it sits.
• Reheating: Quinoa salad is typically served cold, so reheating is not necessary. However, if you prefer it warm, gently heat the quinoa base in a pan before adding the remaining ingredients. The dressing should be added fresh for best results.

FAQs

1. Can I use frozen corn instead of canned?

Yes, you can use frozen corn! Just be sure to thaw and drain it before adding it to the salad.

2. Can I make this salad in advance?

Yes, you can prepare the salad ahead of time, but it’s best to add the dressing just before serving to keep the salad fresh and prevent sogginess.

3. Can I substitute quinoa with another grain?

Yes, you can substitute quinoa with rice, bulgur, or couscous. Keep in mind that cooking times may vary depending on the grain you choose.

4. How do I make the cilantro lime dressing spicier?

If you prefer a spicier dressing, simply add more jalapeños or a pinch of chili flakes. Adjust to taste.

5. Can I use regular yogurt instead of Greek yogurt?

Yes, regular yogurt will work, but Greek yogurt is preferred for its creaminess and tanginess.

6. How do I prevent the avocado from turning brown?

To prevent the avocado from browning, toss it with a little lime juice or store it separately and add it just before serving.

7. Can I add other vegetables to this salad?

Absolutely! Feel free to add diced bell peppers, cherry tomatoes, or cucumber for added crunch and flavor.

8. Is this salad gluten-free?

Yes, this Mexican quinoa salad is naturally gluten-free, making it a great choice for those with gluten sensitivities.

9. How long does cooked quinoa last in the fridge?

Cooked quinoa can last up to 5 days in the fridge when stored in an airtight container.

10. Can I make the salad without the tortilla strips?

Yes, the tortilla strips are optional. You can skip them for a simpler, gluten-free version, or try adding roasted nuts or seeds for a crunchy texture.

Conclusion

This Mexican Style Quinoa Salad with Cilantro Lime Dressing is a versatile and flavorful dish that’s perfect for meal prep, summer barbecues, or a healthy lunch. With its balance of fresh vegetables, protein-rich quinoa, and creamy, tangy dressing, it’s a salad that will satisfy both your taste buds and your nutritional needs. Plus, it’s easily customizable to fit your preferences. Give it a try, and you’ll have a delicious meal that’s full of vibrant flavors!

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