Mexican Quinoa Salad
This light and refreshing Mexican Quinoa Salad combines quinoa, black beans, corn, and tomatoes with a tangy lime vinaigrette. It’s a delicious, healthy side dish you can bring to picnics, potlucks, and barbecues!
If you’re looking for a meal that checks all the boxes, this is it! This zesty Mexican Quinoa Salad is not only packed with vegetarian and gluten-free ingredients, but it’s also simple to make and doesn’t skip out on flavor.
Quinoa is a great grain to work with because it’s high in protein and fiber. It also absorbs all of the tasty seasonings and juices added to the salad, transforming a simple grain salad into a hearty meal or side packed with Mexican veggies and flavor.
For the salad
- 1 cup uncooked quinoa
- 2 cups water, or vegetable stock
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can yellow corn, drained and rinsed
- 1 pint grape tomatoes, quartered
- ½ medium red onion, finely diced
- ¾ cup crumbled cotija cheese
For the dressing
- ¼ cup chopped cilantro
- 3 tablespoons olive oil
- 3 tablespoons white wine vinegar
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons lime juice (about 1 lime)
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