Mexican Quinoa Salad

Christina

This vibrant and fresh Mexican quinoa salad – essentially a party in a bowl, if you will. Loaded with quinoa, bell peppers, red onions, black beans, and combined with a fresh cilantro lime dressing. This bold flavored dish will enhance any meal.

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Prep Time 10

Total Time 10

Course Dinner

Servings servings

Ingredients

Quinoa Salad

3 cups cooked quinoa
1 cup red bell pepper, chopped
¾ cup red onion, finely chopped
1 15-ounce can black beans, strained and rinsed

Dressing

3 Tablespoons olive oil
1 lime, juiced and zested
1 Tablespoon honey
½ teaspoon salt
¼ teaspoon freshly ground black pepper

Instructions

In a large bowl, combine all the ingredients together and toss together.
Make the dressing: Whisk together the ingredients and pour over the salad. Toss together until everything is evenly coated.
Cover and store for up to 1 week in the refrigerator. This salad tastes even better on days 2 and 3 after the dressing soaks into the quinoa.

Notes

Make Ahead Recipe: This Mexican quinoa salad is even better after the flavors develop on days 2 and 3. So when you don't feel like making anything for dinner, or figure out what you want for lunch, this is already magically prepared in the refrigerator.
Bell Peppers: Any type of bell peppers can be used. I prefer to use red bell peppers but it's totally up to you!
The measurements for this are general guidelines– feel free to add more/less of the ingredients to your liking.

Keyword mexican quinoa salad, quinoa, quinoa salad