THE RECIPE JOURNAL · Lunch
Quinoa Salad with a Touch of Mexico
This vibrant salad combines the nutty flavor of quinoa with fresh, zesty ingredients inspired by Mexican cuisine. It’s a healthy and colorful dish that’s perfect for a light lunch or a tasty side.
FROM THE KITCHEN • Quinoa Salad with a Touch of Mexico
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
In a big bowl, combine the black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic. In a separate small bowl, whisk together the olive oil, lime juice, honey, jalapeno, mustard, and paprika until the dressing is smooth and creamy. Pour the dressing over the quinoa mixture and give everything a good toss to make sure it’s all nicely coated. Finish off by sprinkling a little extra cilantro on top for a fresh touch.
Why you’ll love it
This salad is fresh, colorful, and packed with nutrients. It combines the nuttiness of quinoa with vibrant Mexican flavors, making it both satisfying and light. It’s perfect for a healthy lunch or a side dish at dinner.
How to serve
Serve chilled or at room temperature for the best taste. This salad pairs well with grilled chicken, fish, or tacos. Adding some avocado slices or a dollop of sour cream can also enhance the flavors.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days. If it seems dry after storing, add a little extra lime juice or olive oil before serving.
