Mexican Quinoa Salad with Creamy Avocado Dressing

Name: Mexican Quinoa Salad with Creamy Avocado Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Uncooked Quinoa; 2 cups Vegetable Broth; 1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed; 1 can (15 1/2 Oz. Size) Sweet Corn, Drained And Rinsed; 1 cup Grape Tomatoes Sliced; 2 whole Green Onions, Sliced; 1 whole Jalapeno, Seeds And Membrane Removed, Sliced; 1/4 cups Fresh Cilantro, Chopped; 1/2 teaspoons Ground Cumin; 1/4 teaspoons Paprika; 1 whole Avocado, Peeled And Pitted; 1/2 cups Fresh Cilantro, Chopped; 1/4 cups Fresh, Flat-leaf Parsley, Chopped; 2 cloves Garlic, Minced; 1 Tablespoon Red Wine Vinegar; 2 Tablespoons Freshly Squeezed Lemon Juice; 1 teaspoon Crushed Red Pepper Flakes; 1 teaspoon Honey; 1/4 teaspoons Ground Cinnamon; 1/4 teaspoons Black Pepper; 1/4 teaspoons Salt; 2 Tablespoons Olive Oil

Servings: persons

1 cup Uncooked Quinoa
2 cups Vegetable Broth
1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed
1 can (15 1/2 Oz. Size) Sweet Corn, Drained And Rinsed
1 cup Grape Tomatoes Sliced
2 whole Green Onions, Sliced
1 whole Jalapeno, Seeds And Membrane Removed, Sliced
1/4 cups Fresh Cilantro, Chopped
1/2 teaspoons Ground Cumin
1/4 teaspoons Paprika
1 whole Avocado, Peeled And Pitted
1/2 cups Fresh Cilantro, Chopped
1/4 cups Fresh, Flat-leaf Parsley, Chopped
2 cloves Garlic, Minced
1 Tablespoon Red Wine Vinegar
2 Tablespoons Freshly Squeezed Lemon Juice
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Honey
1/4 teaspoons Ground Cinnamon
1/4 teaspoons Black Pepper
1/4 teaspoons Salt
2 Tablespoons Olive Oil

1
For the salad, combine the quinoa and vegetable broth in a medium saucepan and bring to a boil.
2
Then reduce the heat, cover and simmer for 15-20 minutes until all of the liquid is absorbed and the germ of the quinoa is exposed.
3
Remove from heat.
4
While the quinoa is cooking, combine the black beans, corn, tomatoes, green onions, jalapeno, cilantro, cumin and paprika in a large bowl.
5
Prepare the dressing by combining all of the dressing ingredients (everything except the olive oil) in the bowl of a food processor.
6
Pulse to combine and then scrape down the sides of the bowl.
7
Turn on the processor and then slowly stream the olive oil through the top opening, continuing to process until the dressing is combined.
8
Add the quinoa to the black bean/corn mixture and toss to combine.
9
Pour the dressing over the mixture.
10
Serve warm or chilled.
11
Top with additional cilantro if desired.

351

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 1 cup Uncooked Quinoa, 2 cups Vegetable Broth, 1 can (15 1/2 Oz. Size) Black Beans, Drained And Rinsed, 1 can (15 1/2 Oz. Size) Sweet Corn, Drained And Rinsed, and more.

Yes, Mexican Quinoa Salad with Creamy Avocado Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!