Tex Mex Quinoa Salad

$- 1 cup quinoa - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 yellow bell pepper, diced - 1 small red onion, finely chopped - 1 cup cherry tomatoes, halved - 1 avocado, diced - 1/4 cup fresh cilantro, chopped The main ingredients create the base of the Tex Mex Quinoa Salad. Quinoa gives a nutty flavor and a great source of protein. The black beans enhance the texture and add fiber. Corn kernels, whether fresh or frozen, bring sweetness. Bell peppers and red onion add crunch and color. Cherry tomatoes offer juiciness, while avocado makes it creamy. Finally, cilantro gives a fresh touch. - 2 tablespoons lime juice - 2 tablespoons olive oil - 1 teaspoon cumin - 1 teaspoon chili powder - Salt and pepper to taste The dressing ties the salad together. Lime juice adds zing, while olive oil gives smoothness. Cumin and chili powder bring warmth and depth. Salt and pepper enhance all the flavors. Mix these ingredients well to create a bright and flavorful dressing. A serving of Tex Mex Quinoa Salad has about 250 calories. It provides around 8 grams of protein and 10 grams of fat. You also get about 35 grams of carbohydrates. This salad is not just delicious; it’s also healthy and filling. You can find the Full Recipe for detailed cooking steps. To cook the quinoa, start by rinsing it. Place 1 cup of quinoa in a fine mesh strainer. Rinse it under cold water for about 1 minute. This step removes the bitter coating called saponin. Next, in a medium saucepan, bring 2 cups of vegetable broth or water to a boil. Once boiling, add the rinsed quinoa. Reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The quinoa is ready when all the liquid is absorbed. After cooking, remove the pan from heat. Let it sit, covered, for 5 minutes. Fluff the quinoa with a fork. This helps achieve a light, fluffy texture. Let it cool completely before adding it to the salad. Making the dressing is simple and quick. In a small bowl, add 2 tablespoons of lime juice and 2 tablespoons of olive oil. Then, sprinkle in 1 teaspoon of cumin and 1 teaspoon of chili powder. Add salt and pepper to taste. Whisk all the ingredients together until well combined. Taste the dressing and adjust the seasoning if needed. A good dressing enhances the salad and brings all the flavors together. Now it's time to combine everything. In a large mixing bowl, add 1 can of drained and rinsed black beans, 1 cup of corn, diced red and yellow bell peppers, chopped red onion, halved cherry tomatoes, and diced avocado. Then, add the cooled quinoa to the bowl. Drizzle the prepared dressing over the mixture. Toss everything gently to ensure all ingredients are well coated. For a fresh finish, sprinkle chopped cilantro on top and toss lightly again. Serve your Tex Mex Quinoa Salad right away or chill it in the fridge for 30 minutes. Chilling helps the flavors meld beautifully. For the full recipe, check the main section of the article. To serve Tex Mex Quinoa Salad, use a large bowl to show off its colors. You can also use clear glass bowls for individual servings. This adds a fun touch to your meal. Top the salad with extra cilantro for freshness. Lime wedges on the side make a great addition, too. You can prep this salad ahead of time. Cook the quinoa and chop the veggies the night before. Store the quinoa and veggies in separate containers for best results. This keeps everything fresh. When you're ready to eat, mix them together and add the dressing. To make the salad your own, play with spices. Add more cumin for earthiness or chili powder for heat. You can also try smoked paprika for a unique twist. Adjusting these flavors allows you to create a taste that fits your mood. Use these tips to make your Tex Mex Quinoa Salad truly special. {{image_2}} You can easily adjust this salad for different diets. For a vegan option, use vegetable broth and skip any animal products. To make it gluten-free, ensure your vegetable broth is labeled gluten-free. If you want a low-carb version, replace quinoa with cauliflower rice. This way, you still get flavor without the carbs. You can swap ingredients to change the taste or texture. For a crunchier salad, add diced cucumbers or radishes. If you crave something sweeter, toss in mango or pineapple chunks. You might also use kidney beans instead of black beans for a different flavor. Each swap brings a new twist to the salad. Take advantage of seasonal veggies for fresh flavors. In spring, add peas or asparagus. Summer is perfect for fresh corn and zucchini. In fall, try roasted butternut squash or sweet potatoes. In winter, use hearty greens like kale or spinach. Seasonal swaps make the salad even more exciting and fresh! To keep your Tex Mex quinoa salad fresh, store it in an airtight container. This helps keep out air and moisture. Place the container in the fridge right after serving. Make sure to let it cool before sealing. The salad stays tasty for about three to four days. When you want to eat it again, just give it a good stir. You can add a splash of lime juice to freshen it up. Can you freeze Tex Mex quinoa salad? Yes, you can! Freezing is a great way to save leftovers. Start by letting the salad cool completely. Then, put it in a freezer-safe container. Make sure to leave some space at the top, as it may expand. Seal it tightly to avoid freezer burn. When you're ready to eat, thaw it in the fridge overnight. After thawing, you may want to add some fresh ingredients, like avocado or cilantro. This keeps the flavors bright. How long does the salad last in the fridge or freezer? In the fridge, the Tex Mex quinoa salad lasts about three to four days. In the freezer, it can last up to three months. However, for the best taste and texture, eat it within one month. The longer it sits, the more the ingredients lose their crunch and freshness. You can add heat to your salad in many ways. Here are some ideas: - Jalapeños: Dice fresh jalapeños and mix them in. You can adjust the amount based on your heat level preference. - Hot Sauce: Drizzle your favorite hot sauce over the salad before serving. This adds flavor and heat. - Chipotle Powder: Use chipotle powder for a smoky heat. Start with a small amount and taste as you go. - Cayenne Pepper: A pinch of cayenne gives a nice kick. Be careful, as this spice is potent. Feel free to experiment with these options. The heat can balance nicely with the fresh taste of the salad. Yes, you can easily swap quinoa for other grains. Here are some great alternatives: - Brown Rice: Cooked brown rice gives a chewy texture. Rinse and boil it like quinoa. - Farro: This grain has a nutty flavor and is very filling. Cook it according to the package instructions. - Barley: Barley adds a unique taste. Cook it in a pot until tender, usually about 30 minutes. - Bulgur: This is quick to cook and light. Just soak it in hot water for about 10 minutes. All these grains work well in salads. Adjust cooking times based on the grain you choose. Adding protein boosts the salad's nutrition. Here are some tasty options: - Grilled Chicken: Slice grilled chicken breast and mix it in. It adds great flavor and protein. - Shrimp: Cooked shrimp brings a seafood touch. Toss them in after cooking for a fresh twist. - Tofu: For a plant-based option, use cubed tofu. Marinate and sauté it for better taste. - Cheese: Feta or queso fresco crumbled on top adds creaminess and flavor. These protein options make the salad more filling and satisfying. Mix and match based on your taste preferences. This blog post covered how to make a delicious Tex Mex Quinoa Salad. We discussed the key ingredients, a simple dressing, and step-by-step cooking instructions. You also learned about tips for serving and storing leftovers. Feel free to adjust the flavors and make it your own. Enjoy trying different variations and making this salad fit your taste. It's easy, healthy, and satisfying for any meal!$

Discover the perfect refreshing dish with this Tex Mex Quinoa Salad recipe! Packed with nutritious ingredients like black beans, corn, and colorful peppers, this salad is not only delicious but also easy to make. Whip it up in just 30 minutes for a healthy meal that’s great for lunch or dinner. Click through to explore the full recipe and impress your friends with vibrant flavors and textures that will make your taste buds sing!

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Ingredients

1 cup quinoa, rinsed

2 cups vegetable broth or water

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 yellow bell pepper, diced

1 small red onion, finely chopped

1 cup cherry tomatoes, halved

1 avocado, diced

1/4 cup fresh cilantro, chopped

2 tablespoons lime juice

2 tablespoons olive oil

1 teaspoon cumin

1 teaspoon chili powder

Salt and pepper to taste

Instructions

Start by cooking the quinoa in vegetable broth or water. In a medium saucepan, bring the liquid to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the quinoa has absorbed all the liquid. Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork and let it cool.

While the quinoa is cooling, prepare the dressing. In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper. Adjust seasoning to your taste.

In a large mixing bowl, combine the black beans, corn, diced red and yellow bell peppers, chopped red onion, cherry tomatoes, and avocado.

Once the quinoa is cooled, add it to the large bowl of vegetables and beans. Drizzle the dressing over the salad and toss gently to combine all the ingredients well.

Sprinkle fresh cilantro over the top and toss lightly again.

Serve the salad immediately, or chill in the refrigerator for 30 minutes before serving to allow flavors to meld.

Prep Time, Total Time, Servings: 15 mins | 30 mins | 4 servings

- Presentation Tips: Serve the salad in a large, colorful bowl garnished with additional cilantro and lime wedges on the side. For individual servings, use clear glass bowls to show off the vibrant colors of the salad.