Mexican Quinoa Salad
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.
Servings: 4 -6 servings
Calories: 443kcal
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
- 3 Tablespoons chopped fresh cilantro
- 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.
Nutrition
Calories: 443kcal | Carbohydrates: 66g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 305mg | Potassium: 762mg | Fiber: 15g | Sugar: 9g | Vitamin A: 1210IU | Vitamin C: 55mg | Calcium: 69mg | Iron: 5mg
