Name: Mexican Style Quinoa Salad with Cilantro Lime Dressing
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
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

Mexican Style Quinoa Salad with Cilantro Lime Dressing

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This Mexican Style Quinoa Salad with Cilantro Lime Dressing is a fresh, vibrant dish loaded with nutritious quinoa, black beans, corn, creamy avocado, and feta. Tossed in a zesty cilantro lime dressing, it’s perfect for meal prep, summer barbecues, or a quick, healthy lunch. Naturally vegetarian and easily customizable, it’s the perfect side or main dish for any occasion!

Author: Linda
Prep Time: 15 minutes
Cook Time: 15 minutes (if using uncooked quinoa)
Total Time: 30 minutes
Yield: Serves 4-6
Category: Salad
Method: No-cook
Cuisine: Mexican
Diet: Vegetarian

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

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Instructions

Prepare the tortilla strips (optional): Heat 1 tablespoon olive oil in a pan over medium heat. Add tortilla strips and cook until crispy and golden. Set aside.
Make the dressing: Blend cilantro, jalapeños, lime juice, Greek yogurt, olive oil, and a pinch of salt in a food processor until smooth. Adjust seasoning with more lime juice or salt if needed.
Assemble the salad base: In a large mixing bowl, combine cooked quinoa, black beans, corn, avocado, feta, and red onion. Stir gently to combine.
Season the salad: Sprinkle smoked paprika, cayenne pepper, cumin, garlic powder, and salt over the salad. Toss to evenly coat the ingredients with the spices.
Dress the salad: Pour the cilantro lime dressing over the salad and toss to coat everything evenly.
Serve: Transfer to a serving bowl and garnish with chopped jalapeños, cilantro, and crispy tortilla strips if using.

Notes

For a spicier salad, add extra jalapeños or a dash of hot sauce.

For a protein boost, add grilled chicken, shrimp, or tofu.

Vegan or dairy-free? Omit feta and Greek yogurt or use plant-based alternatives.

Find it online: https://familydinnercooking.com/mexican-style-quinoa-salad-with-cilantro-lime-dressing/