I have to give full credit for this recipe to my best friend, Alison Linthorst! She made this for a bridal shower she threw for my sister and everyone there fell in love with it! It’s by far the best quinoa salad I have had!
Since then It’s become a staple at our house. Sometimes I’ll add mango or some grilled chicken or shrimp to make it a heartier main dish.
Quinoa is protein-rich and has lots of fiber and iron. It’s also gluten-free which makes it a great choice for people gluten food intolerance! It’s a great alternative to rice and a fun way to mix up your meals. The ingredients in this dish are so fresh and healthy, and it’s absolutely delicious; a win-win in my book!
This healthy Mexican Quinoa Salad recipe is served cold with black beans, avocado, cherry tomatoes, black beans, and cilantro.
- 1 cup quinoa
- 2 cups water
- 1/4 cup olive oil
- juice of 2 fresh limes
- 3/4 teaspoon cumin
- pinch of red pepper flakes
- 15 ounce can black beans , drained and rinsed
- 1 1/2 cups cherry tomatoes , halved
- 5 green onions
- 1/4 cup fresh cilantro , finely chopped
- 1-2 avocados , chopped
- salt and freshly ground black pepper , to taste
Cook quinoa according to package directions. Once cooked, let cool for 10-15 minutes.
Transfer quinoa to a large bowl and fluff with a fork. Add to the bowl black beans, tomatoes, green onions, cilantro and avocado.
In another bowl whisk together olive oil, lime juice, cumin, and red pepper flakes.
Add to quinoa mixture. Season with salt and pepper to taste. Serve or refrigerate for later.
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.