Mexican Quinoa Salad with Chili-Lime Vinaigrette

Jun 23, 2021

Ingredients

• 3 cups cooked quinoa
• ½ cup canned black beans, rinsed
• ½ cup corn
• 1 medium bell pepper, diced
• 2 small avocados, diced
• 1 cup tomatoes, diced
• ¼ medium red onion, diced
• ¼ cup chopped cilantro

Dressing:

• 1/2 cup extra-virgin olive oil
• 1/2 cup lime juice
• 1 tablespoon honey
• 4 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 – 1 teaspoon salt
• 1/4 teaspoon cayenne

Directions

1. Prepare the dressing by mixing the olive oil, lime juice, honey, garlic, chili powder, cumin, paprika, salt, and cayenne into a mason jar, blender, or food processor. Taste, and adjust seasonings, if necessary.
2. Seal and shake or blend until well combined. You can use a small bowl and a whisk, or place them in a jar, cover with a lid, and shake until it emulsifies.
3. Place the quinoa, black beans, corn, diced tomato, peppers, onion, avocado, and cilantro into a large bowl and pour the desired amount of the dressing over the salad. Stir together gently, and serve.