Description of this recipe
This Fiesta Quinoa Salad is a vibrant and flavorful dish that brings a burst of freshness to your table. Packed with nutritious ingredients and a zesty lime dressing, it’s the perfect choice for a light lunch, a side dish at a barbecue, or a colorful addition to any potluck. The combination of quinoa, black beans, sweet corn, and an array of fresh vegetables creates a symphony of textures and tastes that will leave you feeling satisfied and energized. This salad is not only delicious but also incredibly versatile, making it a fantastic option for meal prepping and customizing according to your preferences. Whether you’re a quinoa enthusiast or a newcomer to this superfood, this recipe is sure to become a staple in your culinary repertoire.
Why you will love this recipe
You will fall in love with this Fiesta Quinoa Salad for its simplicity, nutritional value, and incredible flavor profile. It’s a breeze to prepare, requiring minimal cooking and mostly just chopping and mixing. The salad is a nutritional powerhouse, offering a complete protein source from the quinoa and black beans, along with a wealth of vitamins and minerals from the fresh vegetables. The zesty lime dressing adds a refreshing tang that perfectly complements the sweetness of the corn and mango, while the jalapeño provides a subtle kick.
One of the best things about this salad is its versatility. You can easily adapt it to suit your dietary needs and preferences. It’s naturally gluten-free and can be made vegan by ensuring that your ingredients are plant-based. Feel free to add or substitute vegetables, such as bell peppers, cucumbers, or cherry tomatoes, to your liking. The salad also keeps well in the refrigerator for several days, making it a convenient option for meal prepping and on-the-go lunches.
Ingredients:
- 2 cups cooked quinoa
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup frozen sweet corn, thawed
- 1 cup grape tomatoes, cut into small pieces
- 2 Persian cucumbers, peeled and diced
- 1-2 jalapeños, diced (adjust to your spice preference)
- 1 medium red onion, diced
- 1 red bell pepper, diced
- 1 semi-ripe mango, peeled and diced
- 1 avocado, diced
- ½ cup fresh cilantro, chopped
Dressing:
- ⅓ cup extra virgin olive oil
- 2 teaspoons kosher salt
- 2 limes, juiced
- Black pepper or paprika, to taste
Preparation:
Step 1: Prepare the Quinoa
If you don’t have pre-cooked quinoa, start by rinsing 1 cup of raw quinoa in a fine-mesh sieve under cold water for a minute or two. This helps to remove any bitter saponins. Combine the rinsed quinoa with 2 cups of water or vegetable broth in a saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Fluff with a fork and let it cool slightly before using in the salad.
Step 2: Prepare the Vegetables
While the quinoa is cooking or cooling, prepare the vegetables. Rinse the black beans thoroughly under cold water and drain them well. Thaw the frozen sweet corn by placing it in a bowl of warm water for a few minutes, then drain. Cut the grape tomatoes into halves or quarters, depending on their size. Peel and dice the Persian cucumbers. Dice the jalapeños, red onion, and red bell pepper into small, even pieces. Peel and dice the mango and avocado just before assembling the salad to prevent browning. Chop the fresh cilantro.
Step 3: Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, kosher salt, lime juice, and black pepper or paprika. Taste and adjust the seasoning as needed. You can add a pinch of sugar or honey if you prefer a slightly sweeter dressing.
Step 4: Assemble the Salad
In a large bowl, combine the cooked quinoa, black beans, sweet corn, grape tomatoes, cucumbers, jalapeños, red onion, red bell pepper, mango, avocado, and cilantro.
Step 5: Dress and Serve
Pour the dressing over the salad and mix everything together gently but thoroughly to ensure that all the ingredients are evenly coated. Taste the salad and add more salt, pepper, or lime juice, if desired. Serve the Fiesta Quinoa Salad at room temperature or chilled in the refrigerator.
COOKING Rating:
Easy
Serving Suggestions:
- Serve as a light lunch or dinner.
- Bring to potlucks and barbecues.
- Serve as a side dish with grilled chicken, fish, or tofu.
- Add grilled shrimp or shredded chicken to make it a more substantial meal.
- Serve in lettuce cups for a refreshing appetizer.
- Top with crumbled cotija cheese or a dollop of sour cream for added flavor.
Tips:
- To save time, use pre-cooked quinoa or leftover quinoa from a previous meal.
- If you don’t have Persian cucumbers, you can use English cucumbers or regular cucumbers. Peel and seed them before dicing.
- Adjust the amount of jalapeño to your spice preference. Remove the seeds and membranes for a milder flavor.
- To prevent the avocado from browning, toss it with a little lime juice before adding it to the salad.
- Store the salad in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits.
Prep Time:
20 minutes
Cook Time:
15 minutes (if cooking quinoa)
Total Time:
35 minutes
Nutritional Information:
(Per serving, approximate)
Calories:
350
Protein:
12g
Sodium:
400mg
Conclusion
This Easy Fiesta Quinoa Salad is a vibrant and nutritious dish that’s perfect for any occasion. With its fresh flavors, colorful ingredients, and simple preparation, it’s sure to become a favorite in your kitchen. Whether you’re looking for a light lunch, a side dish for a summer barbecue, or a healthy meal prep option, this salad has you covered. Experiment with different vegetables and seasonings to create your own unique twist on this classic recipe. Enjoy!
Questions and Answers about this Recipe
Q1: Can I make this salad ahead of time?
A: Absolutely! In fact, this salad tastes even better after it has had a chance to sit in the refrigerator for a few hours. The flavors meld together beautifully, and the quinoa absorbs the dressing. You can prepare the salad up to 3 days in advance and store it in an airtight container in the refrigerator. Just be sure to add the avocado just before serving to prevent it from browning.
Q2: Can I substitute any of the ingredients?
A: Of course! One of the great things about this salad is its versatility. Feel free to substitute any of the vegetables to your liking. For example, you can use bell peppers instead of red bell pepper, or cherry tomatoes instead of grape tomatoes. If you don’t have mango, you can use pineapple or another tropical fruit. You can also add other ingredients such as corn, or different types of beans. Get creative and use what you have on hand!
Q3: Is this salad spicy?
A: The level of spiciness in this salad depends on the amount of jalapeño you use. If you’re sensitive to spice, start with a small amount of jalapeño and remove the seeds and membranes, as that’s where most of the heat is concentrated. You can also add a pinch of cayenne pepper or a dash of hot sauce to the dressing if you want to increase the spice level.
Q4: Can I make this salad vegan?
A: Yes, this salad is naturally vegan as long as you ensure that all of your ingredients are plant-based. The quinoa, black beans, vegetables, and dressing are all vegan-friendly. Just be sure to use extra virgin olive oil or another plant-based oil for the dressing.
Q5: Can I add protein to this salad to make it a more substantial meal?
A: Absolutely! This salad is delicious on its own, but you can easily add protein to make it a more filling meal. Grilled chicken, shrimp, tofu, or tempeh would all be great additions. You can also add a handful of nuts or seeds for extra protein and healthy fats.
