Mexican Quinoa Salad with Chili Lime Dressing

Black beans, avocado, red onion, jalapeño, and other vegetables mixed with hearty quinoa and a super flavorful homemade chili lime dressing.

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Prep Time: 15 minutes

Total Time: 15 minutes

Servings:

Calories: 314kcal

Author: Organize Yourself Skinny

Ingredients

2 cups cooked quinoa
1 15-ounce black beans, drained
1 jalapeño pepper seeded and chopped
1/2 red onion diced
2 cups cherry tomatoes halved
4 baby cucumbers sliced
1 avocado pitted, removed from skin, and chopped **this can be added after the salad has chilled.
1/4 cup extra virgin olive oil
juice of 2 limes
1 garlic clove grated
1/2 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon honey
extra salt and lime.

Instructions

In a large bowl mix together quinoa, black beans, jalapeño pepper, red onion, cherry tomatoes, cucumbers, and avocado. Set aside.
In a small jar combine olive oil, garlic, lime juice, chili powder, cumin, salt, pepper, and honey. Put lid on the jar and shake.
Pour dressing over the top of the salad and mix together until all ingredients are coated. Refrigerate for 2-3 hours. **If you are worried about the avocado turning brown then wait till this step to add it into the salad.
Squirt more lime juice over top (about half a lime) and sprinkle about 1/4 - 1/2 teaspoon salt over top. Taste about 1/4 teaspoon and then add more if needed. Mix together again and serve.

Notes

sugar: 10

Make-ahead tips
If you are bringing this to a party I would make this the day off. The quinoa can be made up to 5 days ahead of time. Otherwise, you can make this 2-3 days ahead of time. Give it a couple stirs before eating to distribute the liquids.

Nutrition