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Tex-Mex Quinoa Salad With Chili-Lime Dressing

Here's how you make Tex-Mex Quinoa Salad With Chili-Lime Dressing
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  • Servings: 8
  • Prep: 25m
  • Cook: 15m
    • The following recipe serves 8 people.

Ingredients

The ingredients are:
  • Salad
  • 1 cup quinoa (dry)
  • 1 3/4 cups vegetable broth, low sodium
  • 1 cup tomatoes, grape, quartered
  • 1 cup black beans ( no-salt- added canned black beans, drained and rinsed)
  • 1 cup whole kernel corn
  • 1 cup bell peppers, orange, diced
  • 1/2 cup green onions, chopped
  • 1 jalapeno pepper, small, very finely minced
  • 2 to 3 tablespoons fresh cilantro, minced
  • 1 avocado, diced (medium)
  • Dressing
  • 3 tablespoons lime juice, freshly squeezed
  • 2 tablespoons olive (or avocado oil)
  • 2 teaspoons honey
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon freshly ground pepper
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a medium pot, combine quinoa and vegetable broth; bring to a boil over high heat.

  • Step 2: Reduce heat to low, cover and simmer for 12-15 minutes or until quinoa is tender and broth has been absorbed.

  • Step 3: Remove from heat and let stsand, covered for 10 minutes; cool completely.

  • Step 4: Transfer cooled quinoa to a large bowl; add tomatoes, beans, corn, bell peppers, onions, jalapeno and cilantro; mix well.

  • Step 5: Whisk together all dressing ingredients in a small bowl or measuring cup.

  • Step 6: Pour over salad and mix well.

  • Step 7: Cover and refrigerate for at least 4 hours.

  • Step 8: Add diced avocados just before serving.

We hope you enjoy this recipe!

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