Zesty Mexican Quinoa Salad
“Do you like kin-oh-ah?” my mom asked the other day while on the phone. You mean keen-whaaa? I replied snidely kindly. I confess, it’s hard to pronounce. I’m pretty sure I said it wrong the first 20 times. After giving her a hard time, I said, yes, I love it! And it’s nutty flavor. Did you know it’s one of the most complete proteins you could eat? “Well, I’m looking at a recipe that I think you’d like,” she replied. Moments later it was in my inbox. And days later it was in my belly. You could say it was love at first bite.
Ingredients
1 c. uncooked quinoa
2 c. vegetable broth
1 tbsp. olive oil
15 oz. can black beans, drained
15 oz. can corn, drained
1 avocado, diced
1 c. grape tomatoes, diced
1/2 c. red onion, diced
zest of half a lime
salt and pepper
cilantro, for garnish (optional)
Dressing
1/2 c. olive oil
2 tbsp. cilantro, chopped
3 tbsp. white wine vingear
1/2 tsp. salt
1/4 tsp. cumin
1/2 tbsp. honey
Instructions
- Cook quinoa in broth according to package directions. Once cooked, drizzle with olive oil and set aside.
- Meanwhile, combine beans, corn, avocado, tomatoes and onion in a large bowl.
- Combine dressing ingredients into a small bowl and whisk until emulsified. Add dressing and zest to bean mixture and toss. Salt and pepper to taste.
- Spread quinoa on a large platter. Top with bean mixture. Garnish with cilantro.
- Serve same day.
Recipe adapted from The Dallas Morning News.
Now excuse me while I go and make some healthy(er) chocolate chip cookies. A dessert a day keeps the doctor away. Right?
Bravo! Lovely picture
it looks delicious! and it has all the ingredients to make it tasty and yummylicious. Avocado is my fav!
Haha love the story behind this one. Looks delicious! I love quinoa and it’s particularly great for vegetarians!
YUM! Seriously Melissa… I love all of this!
What a beaut! I love quinoa and make salads like this often, however mine are never presented as beautifully as yours. I love the way you plated this. Gorgeous…and healthy!
All. Over. This.
Looks amazing! Love your photos too, girl!
Beautiful. Stunningly beautiful. And so simple too… I want that in my belly too, now!
It’s hard to make quinoa salad look pretty, but you’ve done it! It looks beautiful and positively delicious.
Thank you for bringing those amazing “healthy” chocolate chip cookies to the chili cookoff! I was wondering who made them, and then I noticed the turbinado and recognized your handiwork. Those were SOOO delicious – everyone at my table was raving about them. I’m relieved that they are “healthy” because I had more than one.
Yeah! I’m glad you liked them. The oats, whole wheat flour, and walnuts cancel out the butter and sugar
Totally healthy.
Oh, and by the way, that very same conversation took place between me and my mom, except in reverse (I was the one who thought it was kin-oh-ah). Haha.
I will have to try his, it sounds wonderful!
Made this tonight and found it be light, delicious and satisfying! Thanks so much for sharing.
This made my night! So glad you liked it!
looks delicious! i need to make this!
Hi Melissa, I thought you’d like to know this is a forgiving recipe…I forgot avocados, messed up with the olive oil, used apple cider vinegar instead – and it still was addictively delicious! Thanks for widening my world and introducing me “Keenwah”
Tomorrow I’m going to find out what that oatmeal-to-go recipe is all about.
You are the best Lori! I bet your version was even better than mine. Hope you love the oatmeal-to-go. Just ate some this morning! See you soon (wink).
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