Mexican Quinoa Salad

pink bowl with assembled quinoa salad ingredients.

This Mexican Quinoa Salad is filled with vibrant colors and textures. Made with healthy quinoa, sweet corn, tomatoes, avocado, red onion and then finished with an irresistible honey lime dressing. It is a fabulous way to use leftover quinoa and is ready in under 10 minutes.

Course Salad

Cuisine American

Keyword Mexican quinoa salad, quinoa salad

Prep Time 10

Cook Time 0

Total Time 10

Servings Servings

Calories 202kcal

Author Maria Doss

Ingredients

2 cups cooked and cooled quinoa
1 cup raw sweet corn kernels
1 cup halved or quartered cherry tomatoes
1 to 2 avocados, diced
½ cup thinly sliced red onion
chopped cilantro, as desired

Dressing

4 tablespoons lime juice
2 tablespoons olive oil
2 tablespoons honey
¼ teaspoon ground cumin
salt and pepper to taste

Instructions

Add cooled quinoa with corn, tomatoes, avocado, onion and cilantro into a large bowl. Drizzle dressing evenly and toss gently until well combined.
Tip: Dress to your preference! Use as much or as little dressing as you'd like, although I love a generously dressed salad (You will have some leftover dressing)
For dressing, stir all ingredients in a small measuring cup, until honey is thoroughly dissolved (Make sure to mix until honey is dissolved. It tends to settle in the bottom and can be a little stubborn to combine).
Tip: I like to add all dressing ingredients into a small glass jar and shake vigorously, until well combined.

Video

Notes

Begin with a well seasoned cooked quinoa for a flavorful base. You can also use quinoa cooked in chicken stock for a more depth of flavor.

Make sure to cook the grains ahead and let cool completely, so it doesn't wilt the vegetables from it's heat.

Rinse the sliced red onion in water to remove any harshness if desired.

Use a ripe avocado that is not too soft or it will become mushy when stirred into the salad.

Toss the avocado just before serving so it maintains the vibrant green and doesn't become mushy.

Nutrition