Mexican quinoa salad

Our Mexican quinoa salad made with red and white beans, corn, paprika, lime juice and cilantro is it perfect for any occasion

Grain-like, but not exactly a grain, quinoa has a wonderfully nutty flavour. Quinoa is very good for you because it is high in protein, fibre, magnesium, calcium and iron.

You can prepare Mexican quinoa salad ahead and you can enjoy it on its own (beans and quinoa will fill you up) or a as a side dish. It goes perfectly well with any kind of fish or grilled meat. 

 

This salad is super easy to make. You have to cook only quinoa, then you just mix all of the ingredients together with a dressing!

 

It will last for several days chilled which makes it a great make-ahead salad for picnics and gatherings. Enjoy!

4 servings

Ingredients

240g quinoa

1 can of black beans - rinsed

1 can of sweet corn

1 can of white beans – rinsed

1 medium red bell pepper

1 medium yellow bell pepper

1/2 medium (or 1 small) red onion

6 stalks of chopped cilantro

Dressing Ingredients

55ml olive oil

45ml lime or lemon juice

20ml maple syrup or honey

1 tsp. cumin

1 tsp. salt or to taste

1/2 tsp. black pepper

a pinch cayenne and dash of tabasco

Directions

1.  Cook quinoa. You can find a recipe how to cook quinoa here.

2. Peel and cut peppers, chop onion and cilantro.

3. In big bowl combine cooled quinoa, red beans, white beans and sweet corn.

4.  Add bell peppers, onion and cilantro.

5. In a small jar combine:  3 tbsp. olive oil, 2 tbsp. lime or lemon juice, 1 tsp. maple syrup or honey, ½ tsp. cumin, ½ tsp. salt or to taste, ¼ tsp. black pepper, a pinch cayenne and dash of Tabasco. Close the jar and shake well so all ingredients are well combined.

6. Pour the dressing over quinoa and veggies. Mix well. Put into the fridge for at least 1 hour.