Mexican Quinoa Salad, gluten-free
This healthy gluten-free Mexican Quinoa Salad is full of bright colours and flavours, with fluffy quinoa and just the right amount of spices. It can be made ahead of time and served at a party, put together as a lunch option, prepared as part of a meal prep or served as a side dish. It is naturally gluten-free and healthy!
What is Mexican Quinoa Salad
A Mexican Quinoa Salad has the perfect mix of flavours and textures. It combines fluffy cooked quinoa, black beans and corn and a variety of fresh salad vegetables. The homemade dressing is simple and easy to make but packed with Mexican flavours of lime, garlic, cumin and cayenne pepper.
Watch How to Make It
How to make this Mexican Quinoa Salad
Cook the quinoa. Here is my How to Cook Quinoa recipe.
Combine the dressing
Chop and prepare all the vegetables
Finish the Salad - toss all the ingredients together.
Serve cold or at room temperature.
What else can I add or swap?
This salad is very versatile and the ingredients can be substituted for others:
Capsicum, cucumbers and tomatoes can be swapped for a tray of diced baked vegetables such as mushrooms, zucchini, pumpkin and sweet potato.
Black beans can be swapped for pinto or red kidney beans.
Corn can be swapped for yellow capsicum or green peas
What to serve it with
What do I do with Leftovers?
Store it in an airtight container in the fridge for up to 3 days and serve it with:
Whole baked potatoes
Fried eggs
Steamed broccoli or cauliflower steaks
As part of a taco/ burrito bowl
or simply crumble some feta or add diced avocado through it
Meal Prep
This is a fantastic meal-prep recipe. In a container, it stays well in the refrigerator for up to a week.
Other Salad Ideas
Mexican Quinoa Salad
Serves 6-8 as a side
Prep 10
Cooking and Cooling Quinoa 20
INGREDIENTS
Salad:
3 cups cooked and cooled quinoa (HERE FOR RECIPE)
1 cup parsley or coriander, finely chopped
1 large red onion, diced
1 red capsicum, diced
1 lebanese cucumber, diced
2 roma tomatoes, diced (or 250g punnet grape tomatoes, quartered)
1 can / 400g corn kernels, drained and rinsed
1 can / 400g black beans, drained and rinsed
Optional: 1 avocado, diced
Dressing Ingredients:
½ cup extra virgin olive oil
¼ cup freshly squeezed lime juice
1.5 tsp sea salt
1 tsp ground garlic / 1 large garlic clove, minced
½ tsp ground pepper
½ tsp ground cumin
½ tsp ground cayenne
INSTRUCTIONS
1. Prepare the dressing by mixing the olive oil, lime juice, and spices. Whisk with a fork or add them to a jar, cover with a lid and shake well.
2. Place the quinoa salad ingredients into a mixing bowl, and pour the dressing over the top. Mix to combine well and serve.
Optional: If adding avocado, dice into small pieces and scatter over the top. Squeeze fresh lime juice over the top to prevent it from browning.
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Recipe and Photography Margaret Pahos for @CreateCookShare
