Mexican-Inspired Quinoa Salad with Avocado Dressing
A delicious and heart-healthy Mexican-inspired quinoa salad with a creamy avocado dressing, packed with soluble fiber, plant-based proteins, and healthy fats.
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn kernels
- 1 red bell pepper, diced
- 1/2 red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 lime, juiced
- 2 tbsp olive oil
- 1/2 tsp cumin
- Salt and pepper, to taste
Instructions
In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Remove from heat and let cool.
In a large bowl, combine cooked quinoa, black beans, corn, bell pepper, red onion, and cilantro.
In a small bowl, mash the avocado with lime juice, olive oil, cumin, salt, and pepper to make the dressing.
Pour the dressing over the quinoa salad and toss to combine. Season with additional salt and pepper, if needed.
Serve the Mexican-inspired quinoa salad chilled or at room temperature. Enjoy!
Estimated Nutrition
Per serving
| Calories | 300 |
| Protein (g) | 10 |
| Carbs (g) | 35 |
| Fiber (g) | 8 |
| Sugar (g) | 3 |
| Saturated fat (g) | 2 |
| Trans fat (g) | 0 |
| Sodium (mg) | 300 |
| Cholesterol | 0 |