.svg)
Sign Up for new Healthy Recipes
Introduction
The fusion of ancient grains and Mexican flavors in this Quinoa Fiesta Salad represents a delightful culinary evolution. Quinoa, a protein-rich seed native to South America, meets the vibrant, zesty ingredients iconic to Mexican cuisine. This dish emerged from the growing trend of incorporating global superfoods into traditional recipes, offering a healthier twist on beloved flavors. Perfect for warm summer evenings or as a refreshing side at a festive gathering, this salad embodies the spirit of modern, health-conscious eating without sacrificing the joy of bold, satisfying tastes.
Ingredients
• 1 cup dry quinoa, rinsed and drained
• 2 cups low-sodium vegetable broth
• 1 can (15 oz) black beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1 medium red bell pepper, diced
• 1/2 medium red onion, finely chopped
• 1 cup fresh corn kernels (from about 2 ears of corn)
• 1/4 cup fresh cilantro, chopped
• 1 medium avocado, diced
• 1/4 cup extra-virgin olive oil
• 3 tablespoons fresh lime juice (from about 2 limes)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1 small jalapeño pepper, seeded and minced (optional)
Step 1:
In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until quinoa is tender and liquid is absorbed. Remove from heat and let cool for 10 minutes.
Step 2:
While quinoa is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the red bell pepper, finely chop the red onion, remove corn kernels from the cob, chop the cilantro, dice the avocado, and if using, mince the jalapeño pepper.
Step 3:
In a large mixing bowl, whisk together olive oil, lime juice, cumin, chili powder, smoked paprika, salt, and black pepper to make the dressing.
Step 4:
Add the cooled quinoa, black beans, prepared vegetables, and cilantro to the bowl with the dressing. Gently toss to combine all ingredients and coat evenly with the dressing.
Step 5:
Fold in the diced avocado carefully to avoid mashing. Taste and adjust seasoning if needed.
Step 6:
Cover the bowl and refrigerate for at least 30 minutes to allow flavors to meld before serving.
Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad up to 24 hours in advance. Add the avocado just before serving to prevent browning.
Q: Is this recipe vegan?
A: Yes, this recipe is naturally vegan as written.
Q: How can I make this salad more protein-rich?
A: You can add grilled chicken, tofu, or an extra can of beans to increase the protein content.
• For a gluten-free option, ensure all ingredients, especially the vegetable broth, are certified gluten-free.
• To make this recipe vegan, simply omit the cheese or use a plant-based alternative.
• For added protein, you can include 1 cup of grilled chicken or tofu cubes.
• If fresh corn is not available, use 1 cup of frozen corn, thawed.
• For a creamier texture, add 1/4 cup of Greek yogurt or sour cream to the dressing.
• Adjust the heat level by increasing or decreasing the amount of jalapeño and chili powder.
Serve chilled or at room temperature. Garnish with extra cilantro and a lime wedge if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The avocado may brown slightly, but the salad will still be safe to eat.
Prepare the vegetables and dressing while the quinoa is cooking and cooling to save time.
- Rinse quinoa thoroughly before cooking to remove any bitterness.
- For the best flavor, allow the salad to chill for at least 30 minutes before serving.
- To prevent the avocado from browning, add it just before serving if you're not planning to eat the entire salad immediately.
For a spicier version, add more jalapeño or a dash of hot sauce. For a creamier texture, incorporate diced mango or a sprinkle of crumbled feta cheese.
Serve with a chilled glass of crisp white wine like Sauvignon Blanc or a refreshing lime margarita.
Best made in summer when fresh corn and tomatoes are in season, but can be enjoyed year-round using frozen corn.
This recipe contains quinoa (pseudocereal). It may contain traces of gluten depending on the vegetable broth used. Contains avocado. Always check individual ingredients for allergen information.
