Imagine a vibrant, colorful salad that's not just a meal, but a celebration of flavors, textures, and nutrition! This Fiesta Quinoa Salad is your ticket to a delicious, gluten-free, and vegan culinary adventure that will transport your senses straight to a Mexican-inspired feast. Packed with protein-rich quinoa, hearty black beans, sweet corn, and zesty lime, this dish is about to become your new go-to recipe for healthy and exciting eating.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold running water to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15-20 minutes until liquid is absorbed and quinoa is fluffy.
- Remove quinoa from heat and let it sit, covered, for 5 minutes. Then fluff with a fork and transfer to a large mixing bowl to cool slightly.
- While quinoa is cooling, drain and rinse black beans. If using frozen corn, thaw it under running water. Dice the red bell pepper into small, uniform pieces.
- Add black beans, corn, and diced red bell pepper to the quinoa in the mixing bowl.
- Chop fresh cilantro finely and squeeze fresh lime juice over the salad mixture.
- Season with salt and pepper to taste, then gently toss all ingredients until well combined.
- Cover and refrigerate for at least 30 minutes to allow flavors to meld together. Can be served chilled or at room temperature.
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove the natural saponin coating, which can make it taste bitter. Use a fine-mesh strainer and cold water.
- Broth Boost: Use vegetable broth instead of water for cooking quinoa to add an extra layer of flavor to your base.
- Cooling Matters: Let the quinoa cool slightly before mixing with other ingredients to prevent wilting of fresh herbs and vegetables.
- Make Ahead Magic: This salad tastes even better after chilling for a few hours, allowing the flavors to meld together perfectly.
- Customize Your Fiesta: Feel free to add diced avocado, jalapeños, or swap cilantro with parsley if you prefer.
- Serving Suggestions: Serve as a standalone meal, side dish, or stuff into a wrap for a complete protein-packed lunch.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
