Tex Mex Quinoa Salad with Lime Vinaigrette

Let’s talk about quinoa today. I love it and probably don’t share nearly enough recipes with it on my blog. The thing is, whenever I eat too much of something, I get really sick of it and then don’t make it for a while which I think is what has happened with me and quinoa. Don’t worry, we are working on getting our relationship back to what it was. Quinoa is such a versatile ingredient. It’s a great sub for rice, but I have also used it in baking, and it’s even better in a salad! You guys already know how much I love all things Mexican, tex-mex, southwestern (whatever you want to call it!)! I have been really obsessed with black beans lately. I just can’t get enough of them and I want to put them in everything!

This tex-mex quinoa salad is perfectly light, but it still going to fill you up. I tossed in some of my favorite ingredients to add more texture, flavor, and color and then topped it off with a lime vinaigrette dressing. This quinoa salad would be great to eat as a side dish at a summer party, but it also works well just on its own for lunches!

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Yield: 4-6 servings

Tex Mex Quinoa Salad with Lime Vinaigrette

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Tex Mex Quinoa Salad with Lime Vinaigrette - a healthy quinoa salad with tex-mex flavors and a light and refreshing lime dressing!

Ingredients

• 1 cup uncooked quinoa, rinsed
• 1/4 tsp. salt
• 2 cups water
• 1/3 of a medium-sized red onion, chopped
• 1 15-ounce can black beans, drained and rinsed
• 1 cup cooked fresh corn (you can boil it, grill it, however you want)
• 1 cup grape tomatoes, sliced
• 1/2 of a jalapeño pepper, seeded and finely chopped (optional)
• 1 avocado, pitted and diced
• 3 tbs. fresh chopped cilantro
• salt to taste

For the dressing:

• 2 tbs. fresh lime juice (add more if needed)
• 3 tbs. olive oil

Instructions

1. Put the water into a medium-sized pot. Stir in the salt and quinoa. Bring the water to a boil. Cover and continue to simmer until the quinoa has absorbed all of the water and is cooked (about 10-15 minutes). Remove from the heat and fluff with a fork. Transfer the quinoa into a large bowl or container. Let cool.
2. Stir in the onion, corn, black beans, tomatoes, avocado, jalapeño, and the cilantro.
3. In a small bowl, whisk together the lime juice and olive oil. Pour the dressing over the salad. Season with salt to taste and serve.

Nutrition Information:

Yield:

6

Serving Size:

1/6th
Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 441mgCarbohydrates: 45gFiber: 11gSugar: 3gProtein: 12g

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