Are you ready to transform your boring meal routine into a vibrant, protein-packed culinary adventure? This Tex Mex Quinoa Salad is not just another recipe—it's a flavor explosion that combines the wholesome goodness of quinoa with the zesty punch of Mexican-inspired ingredients. Perfect for health-conscious foodies and flavor seekers alike, this dish promises to tantalize your palate while keeping your nutrition goals on track. Get ready to discover a salad so delicious, you'll forget you're eating something incredibly healthy!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1/4 cup cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Begin by rinsing 1 cup of quinoa under cold running water in a fine mesh strainer. This helps remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and 2 cups of water. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15 minutes or until the quinoa is cooked and the water is absorbed. Remove from heat and let it sit for 5 minutes, then fluff with a fork.
- While the quinoa is cooking, prepare the other ingredients. If using frozen corn, measure out 1 cup and let it thaw. If using canned corn, drain and rinse it under cold water.
- Dice 1 bell pepper of your choice (red, yellow, or green) into small pieces and set aside.
- In a large mixing bowl, combine the cooked quinoa, drained and rinsed black beans, corn, and diced bell pepper.
- Add 1/4 cup of chopped cilantro to the bowl. If you prefer a stronger cilantro flavor, you can add more to taste.
- Next, squeeze the juice of 1 lime over the salad, ensuring to catch any seeds. This adds freshness and acidity to the dish.
- Season the salad with salt and pepper to taste. Start with a pinch of each and adjust as necessary based on your preference.
- Gently toss all the ingredients together until well combined. Be careful not to mash the quinoa or beans.
- Let the salad sit for about 5 minutes to allow the flavors to meld together. You can serve it immediately or refrigerate it for later.
- This Tex Mex Quinoa Salad can be served as a side dish or as a main dish. Enjoy your healthy and flavorful meal!
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter.
- Customize Your Veggies: Feel free to swap bell peppers or add extra vegetables like diced tomatoes or avocado for more texture and nutrition.
- Make it Ahead: This salad tastes even better after chilling for a few hours, allowing flavors to meld together perfectly.
- Protein Boost: Add grilled chicken, shrimp, or tofu to turn this into a complete meal.
- Spice it Up: For extra kick, consider adding diced jalapeños or a dash of chili powder.
- Storage Tip: This salad stays fresh in the refrigerator for 3-4 days, making it an excellent meal prep option.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
