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Why You'll Love This Recipe
This salad is fresh, colorful, and packed with nutrients. It combines the nutty taste of quinoa with zesty Mexican spices for a vibrant and satisfying meal. It’s perfect for a quick lunch or a light dinner.
Cooking Pointers
- Rinse quinoa well before cooking to remove its natural bitterness.
- Use vegetable or chicken broth instead of water to add extra flavor.
- Let the quinoa cool completely before mixing with the other ingredients to keep the salad fresh.
- Use vegetable or chicken broth instead of water to add extra flavor.
- Let the quinoa cool completely before mixing with the other ingredients to keep the salad fresh.
Directions
Combin the black beans, cooked quinoa, corn, chopped red bell pepper, sliced green onion, cilantro, and minced garlic in a big bowl. In a separate small bowl, whisk together the olive oil, lime juice, honey, finely chopped jalapeno, mustard, and paprika until the dressing is smooth and creamy. Pour the dressing over the quinoa mixture and give everything a good toss so all the flavors blend nicely. Taste and adjust the seasoning if needed. Finish it off with a little extra cilantro on top for a fresh touch. Serve and enjoy!
Serving Variations
Serve this salad chilled or at room temperature. It pairs well with grilled chicken, fish, or avocado slices. Add a dollop of sour cream or a squeeze of lime for an extra burst of flavor.
Storing Food Safely
Store leftovers in an airtight container in the fridge for up to 3 days. Keep any dressing separate until ready to serve to prevent the salad from becoming soggy. Stir well before eating.
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