Mexican Quinoa Salad With Honey-Lime Vinaigrette Recipe

Name: Mexican Quinoa Salad With Honey-Lime Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 1 cup Red Quinoa (see Note); 1 can (15 Oz. Size) Black Beans, Rinsed And Drained; 1/2 cups Frozen Corn, Defrosted; 1/2 Red Bell Pepper, Diced; 2 Tablespoons Shallot, Minced; 1/2 Jalapeno, Rib Removed, Deseeded, And Minced; 1 Mango, Peeled, Pitted, And Diced; 3 Tablespoons Cilantro, Chopped; FOR THE DRESSING:; 1 Tablespoon Grapeseed Oil Or Other Flavorless Oil; 1 Tablespoon Honey; 1 Lime, Juiced; 1/2 teaspoons Chili Powder; 1/4 teaspoons Cumin; 1/2 teaspoons Salt

Servings: persons

FOR THE SALAD:
1 cup Red Quinoa (see Note)
1 can (15 Oz. Size) Black Beans, Rinsed And Drained
1/2 cups Frozen Corn, Defrosted
1/2 Red Bell Pepper, Diced
2 Tablespoons Shallot, Minced
1/2 Jalapeno, Rib Removed, Deseeded, And Minced
1 Mango, Peeled, Pitted, And Diced
3 Tablespoons Cilantro, Chopped
FOR THE DRESSING:
1 Tablespoon Grapeseed Oil Or Other Flavorless Oil
1 Tablespoon Honey
1 Lime, Juiced
1/2 teaspoons Chili Powder
1/4 teaspoons Cumin
1/2 teaspoons Salt

1
Cook the quinoa according to the package instructions, then let it cool to room temperature. Once the quinoa is cooled add it and all of the remaining salad ingredients into a bowl and toss them together.
2
In a separate bowl or a mason jar, combine all of the dressing ingredients. Whisk or shake the dressing until well combined and then pour over the salad. Toss the salad until it is coated in the dressing.
3
Serve the salad immediately or cover and store in the fridge until you are ready to serve.
4
Notes: If you can't find red quinoa regular quinoa will work. Just cook according to your package instructions. Be sure to rinse the quinoa before cooking it.

202

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 16 ingredients. The key ingredients include: FOR THE SALAD:, 1 cup Red Quinoa (see Note), 1 can (15 Oz. Size) Black Beans, Rinsed And Drained, 1/2 cups Frozen Corn, Defrosted, and more.

Yes, Mexican Quinoa Salad With Honey-Lime Vinaigrette 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.

Mexican Quinoa Salad With Honey-Lime Vinaigrette

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