Mexican Quinoa Salad (Edit recipe)

This vibrant and fresh Mexican quinoa salad – essentially a party in a bowl, if you will. Loaded with quinoa, bell peppers, red onions, black beans, and combined with a fresh cilantro lime dressing. This bold flavored dish will enhance any meal.

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	872
Fat:	19 g
Carbohydrates:	142 g
Protein:	36 g
Cholesterol:	0 g
Sodium:	284 mg
Fiber:	23 g
Sugars:	8 g
Calculated per serving.

by Christina

View original recipe

Serves: 4

Ingredients

3 cups Quinoa, cooked
1 cup Red Bell Pepper, chopped
.75 cup Red Onion, finely chopped
15 oz Black Beans, 1 can, strained and rinsed
3 Tbsp Extra Virgin Olive Oil
1 Lime, juiced and zested
1 Tbsp Honey
.5 tsp Salt
.25 tsp Black Pepper, freshly ground

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a large bowl, combine all the ingredients together and toss together.
Whisk together the ingredients and pour over the salad. Toss together until everything is evenly coated.
Cover and store for up to 1 week in the refrigerator. This salad tastes even better on days 2 and 3 after the dressing soaks into the quinoa.

Notes

Make Ahead Recipe: This Mexican quinoa salad is even better after the flavors develop on days 2 and 3. So when you don't feel like making anything for dinner, or figure out what you want for lunch, this is already magically prepared in the refrigerator. Bell Peppers: Any type of bell peppers can be used. I prefer to use red bell peppers but it's totally up to you! The measurements for this are general guidelines– feel free to add more/less of the ingredients to your liking.