Friday, December 27, 2019

MEXICAN QUINOA SALAD WITH CHILI LIME DRESSING


MEXICAN QUINOA SALAD WITH CHILI LIME DRESSING

Serving a crowd? Feel free to double or triple the recipe as needed! Only need a little? You can easily cut the measurements below in half.
I’m pretty head-over-heels in the love with the leftovers and look forward to them the next day or two! In fact, this chilled quinoa salad is a fantastic make-ahead dish to pack in lunches for work or school, making it a meal prep rockstar! Since it’s served chilled you won’t even have to worry about reheating it the next day. Just grab a fork and dive in!

Mexican Quinoa Salad with Chili Lime Dressing


This healthy Mexican Quinoa Salad is a quick, easy, and gloriously make-ahead dish! Tossed in a speedy homemade chili lime dressing, this fiesta quinoa bowl is full of flavor!


COURSE SALAD, SIDE DISH
CUISINE MEXICAN
KEYWORD MEXICAN QUINOA SALAD
PREP TIME 15 MINUTES
COOK TIME 13 MINUTES
CHILL TIME 1 HOUR 30 MINUTES
TOTAL TIME 28 MINUTES



SERVINGS 8 SERVINGS
CALORIES 290 KCAL
AUTHOR JENN LAUGHLIN - PEAS AND CRAYONS

Ingredients


1.5 cups quinoa

2 + 1/4 cups water

1-2 bell peppers (any color)

2 cups black beans

2 large ripe tomatoes

1 cup corn

1/2-1 cup finely chopped onion (red or white)

1/4 cup fresh chopped cilantro or scallions


CHILI LIME DRESSING
1/3 cup avocado oil
2 TBSP white wine vinegar
1 TBSP lime juice plus extra to taste
1 clove garlic (peeled and minced)
1 tsp chili powder
1/2 tsp cumin
1/4 tsp salt or season to taste
1/4 tsp pepper



Instructions
First rinse and drain your quinoa using a mesh strainer or sieve.

Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!

Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.

While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.


Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!

Recipe Notes
Adjust dressing acidity to taste by adding more lime juice to the mix or mellow it down a bit by swapping some of the vinegar for additional lime juice. You can kind of mix and match and play around here to find your perfect combo.

Feel free to add as many veggies to this salad as you'd like! In addition to the veggies above, you can also add sliced black olives, avocado, jalapeƱos, and more!

Leftover Black Bean Salsa or Chipotle Corn Salsa makes an awesome add-on to this salad.

Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!