Mexican Quinoa Salad
Make a fresh and healthy Quinoa Chickpea Black Bean Salad packed with corn, veggies, and a zesty cilantro lime dressing. It's perfect for a high-protein, fiber-rich meal prep or light lunch or dinner.
Servings 6
Calories 304kcal
Ingredients
- 1 can chickpeas, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can corn
- 1/2 cup dry quinoa
- 1 red bell pepper, diced
- 1/2 red onion, finely diced
- 1 pint cherry tomatoes, halved
For the vinaigrette
- 1 tbsp apple cider vinegar
- 1/4 cup olive oil
- 1 lime, juiced
- 1 handful cilantro, chopped
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1 tsp honey
- 1/2 tsp cumin
- 1 pinch Salt
Toppings
- 2 avocados
- Hot sauce
Instructions
- Cook the quinoa according to package instructions.
- In a small bowl, add in olive oil, cilantro , apple cider vinegar, lime juice, honey, cumin, paprika, chili powder, and a pinch of salt. Mix well and set aside.
- In a large bowl add cooked quinoa, chickpeas, black beans, corn, red bell pepper, red onion, cherry tomatoes, and your homemade vinaigrette.
- If meal prepping for lunches feel free to separate your portions into Tupperware. I top mine with 1/2 avocado, some smoked paprika, and some hot sauce! Enjoy!
Nutrition
Calories: 304kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Fiber: 7g