My Mexican Quinoa Salad is a healthy dish you will love! It’s also a perfect side dish for Summer gatherings or to make ahead as a quick meal prep salad. I especially love the flavors in this dish from the subtle sweetness from the corn to the spicy heat from the fresh Jalapeno and the mild spice of the chili powder. With a minimal amount of cooking, a little bit of chopping along with some shaking and tossing, this dish comes together in no time. It’s so easy that it’s kind of unfair that you’ll do so little work for such an amazing outcome!
1 cup quinoa (cooked)
1/2 cup grilled corn kernels
1/4 chopped red onion
1 cup cooked black beans
1/2 cup cilantro (finely chopped)
1 jalapeno (finely chopped)
1-2 lime juice
salt and pepper to taste
In a pan or instant pot, cook quinoa as per directions. Drain all the excess water and set aside. Chop all the veggies in the ingredient list. Grill corn over gas stove and remove kernels.
In a large bowl, add all the chopped veggies, cooked quinoa, lime juice along with salt and pepper.
Toss all the ingredients together and serve hot or cold as desired.