The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite choice of protein. The salad is vegan friendly, gluten and refined sugar free. Filled with protein rich black beans, fresh veggies, and creamy avocado all tossed in tangy lime dressing. It is the perfect vegetarian meal to add to your weekly menu rotation.
Quinoa, like I said before, so NOT 2018. It slowly has been pushed aside by queen cauliflower. In my opinion quinoa is way better. I incorporate quinoa into my weekly lunch rotation on the regular. Did you know that quinoa is a complete protein? It is healthy, very easy to make and relatively cheap when you get in from the bulk section. I always try to get all my nuts and grains from the bulk section to help keep grocery costs down.
Full of fresh corn, cilantro, avocado chunks, tomatoes, red onion, garlic, black beans, a touch of cumin and oregano, all dressed in tangy lime juice… It will make your taste buds sing, so dang delicious!
If you use this salad for meal prep just leave out the avocado and store in the fridge. This is a great dish to bring to a summer party or potluck! The flavors are amazing and combine so well. If you can’t find fresh corn just use thawed frozen corn kernels. I used white quinoa with mine but tricolor would work great too. If you want to pack a little heat in your dish add in a dash of cayenne.
Mexican Quinoa Salad
The most delicious and fresh Mexican Quinoa Salad of all time. Full of things you most likely already have on hand! This is a complete meal, but also goes great with your favorite protein choice. The salad is vegan friendly, gluten and refined sugar free.
- 2 3/4 cup quinoa (1 cup of dry quinoa cooked)
- 3/4 cup black beans, drained and rinsed
- 3/4 cup corn kernels
- 1/2 cup red onion, diced
- 2 garlic cloves, minced
- 1/2 cup tomatoes, diced
- 1 avocado, cut into small squares
- 1/2 cup cilantro leaves, loosly packed
- 2 limes juiced, about 5 tbsp
- 1/2 tsp cumin
- 1/2 tsp oregano
- 2 tbsp olive oil can sub avocado oil
- salt to taste
- Add all ingredients into a medium size bowl, gently toss. Taste for seasoning and enjoy!
Mediterranean Quinoa Salad is packed with protein and fresh mediterranean flavors! It is filled with chickpeas, cucumbers, cherry tomatoes, parsley, feta and pine nuts. Each bite is filled with texture and flavor. Its gluten free and can be vegan if you omit the feta.
This salad is an excellent side dish to your favorite protein. It works excellent in meal prep and is a great dish to bring to any BBQ or potluck. It is easy to adjust you can add or omit anything to your own personal preference. Hooray for warmer weather we can finally enjoy cold salads!
I absolutely love salads for lunch. I always use what I have, but today I was not craving a green salad! The jar of quoina in my pantry called to me! Kale and quinoa are so 2018.. I know! However combined with all the flavor in this salad, you can not go wrong! I had my husband eating this salad for lunch too.
The balance between the fresh parsley and lemon give this dish such a bright flavor!
THIS IS A GOOD ONE.
Mediterranean Quinoa Salad
Mediterranean Quinoa Salad is packed with protein with fresh mediterranean flavors! Its filled with chickpeas, cucumbers, cherry tomatoes, parsley, feta and pine nuts. Each bite is filled with texture and flavor. Its gluten free and can be vegan if you omit the feta.
- 2 cups cooked quinoa
- 1 cup chopped cucumber
- 1 15 oz can chickpeas drained and rinsed
- 1 cup cherry tomatoes halved
- 1/4 cup chopped parsley
- 1/4 cup feta crumbles
- 3 tbsp pine nuts
- 1/4 cup extra virgin olive oil
- 3 tbsp lemon juice
- 1 tbsp red wine vinegar
- 1 tbsp dried oregano
- 1 tsp garlic powder
- salt to taste
- Mix the olive oil, lemon juice, vinager, oregano, garlic powder till well combined. Season with salt and pepper then set aside.
- In a large bowl combine the quinoa, cucumber, cherry tomatoes, chickpeas, parsley, feta and pinenuts.
- Drizzle the dressing, and garnish with fresh parsley. Season to taste. Serve cold.