I created this recipe when I wanted a quinoa salad that also had greens. I love southwest flavors so I knew I would want a cilantro lime dressing. This is a perfect spring salad that can be a side or a main dish and is great the next day.
Originally posted on Elizabeth’s Dutch Oven
Quinoa Salad with Mixed Greens, Tomatoes, Black Beans, Corn, and Peppers with Cilantro Lime Dressing
Prep time
Total time
Author: One Green Fork
Serves: 4-6 side, 2 main dish
Ingredients
- 1 cup uncooked Quinoa
- 1 can Black Beans, Drained and rinsed
- ¾ - 1 cup frozen corn (or 1 can corn, drained)
- ½ a container of grape tomatoes cut in half
- 1 Red (or green) bell pepper, chopped
- Mixed Greens
- 1 Avocado, chopped (optional)
- Dressing:
- 6 Tbsp fresh lime juice (about 3 juicy limes)
- ¼ cup white wine vinegar or rice vinegar (I used rice vinegar)
- 2 cloves garlic, minced
- 1½ tsp chili powder
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp kosher salt
- 2 tsp sugar (or sugar substitute)
- ½ cup canola oil
- ¼ - ½ cup cilantro, chopped
Instructions
- Cook quinoa in water according to directions on box. Meanwhile, prep vegetables. Once quinoa is cooked, fluff with a fork and remove lid to let cool a bit.
- Prepare dressing: Place all dressing ingredients except cilantro into a jar and close tight. Shake until all mixed. Add cilantro and shake again. Set aside for flavors to mingle.
- When quinoa is cool (or at least no longer hot. Mix together lettuce, pepper, tomatoes, corn, black beans and quinoa into a large bowl. Before serving, pour dressing over salad and mix thoroughly. Add avocados if desired.
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