Description
This vibrant Mexican Quinoa Salad is designed for meal prep, making your weekdays easier and tastier. Packed with protein and fiber, it’s a delicious and satisfying option for lunch or dinner.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup frozen corn, thawed or canned corn, drained
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 orange bell pepper, diced
- 1/2 red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup freshly squeezed lime juice
- 1/4 cup extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
- Optional protein: shredded cooked chicken breast, crumbled seasoned ground beef, baked tofu, or extra chickpeas
- 1 avocado, diced (add just before serving)
Instructions
- Rinse 1 cup of quinoa thoroughly under cold water. Combine it with 2 cups of water or vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork. Spread it out on a baking sheet to cool completely.
- While the quinoa is cooking and cooling, prepare your chosen protein. If using shredded chicken, shred it and set aside. If using ground beef, cook it in a skillet over medium heat, breaking it up with a spoon, until browned and cooked through. Drain any excess fat. Season with a pinch of salt, pepper, cumin, and chili powder. Allow the cooked beef to cool completely.
- Finely dice your bell peppers and red onion. Roughly chop the fresh cilantro. If using canned corn and black beans, drain and rinse them well.
- In a small bowl or jar, combine the fresh lime juice, olive oil, ground cumin, chili powder, smoked paprika, garlic powder, salt, and black pepper. Whisk or shake vigorously until well combined. Taste and adjust seasonings as needed.
- In a large mixing bowl, combine the cooled quinoa, drained black beans, corn, diced bell peppers, and diced red onion. Add the cooled protein (if using).
- Gently fold in the fresh chopped cilantro.
- At this stage, do NOT add the dressing or avocado to the main bowl if you're prepping for the week. Divide the mixed salad base into individual meal prep containers. Pour the dressing into small, separate containers or compartments within your main container.
- When you're ready to eat, simply pour the dressing over your portion of salad and toss to combine. If you like, add freshly diced avocado just before eating.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Lunch/Dinner
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: Cool all ingredients completely before mixing to prevent sogginess. Keep the dressing separate until serving to maintain freshness. Add avocado just before serving to prevent browning.