Mexican Quinoa Salad
This protein-packed, colorful quinoa salad is not just incredibly easy to toss together, it is also absolutely perfect to bring along to your next picnic, potluck, or road trip. It’s a delicious, healthy lunchbox addition, a light side dish, and a great snack any time of the day. Gluten free, soy free, nut free and, as always, vegan! You’ll love it!
Ingredients:
- 1 cup (190 g) quinoa, thoroughly rinsed (some are pre-rinsed)
- 2 cups (480 ml) water
- ½ tsp Celtic sea salt
- 1 generous cup (140 g) sweet corn (frozen)
- 1 large stalk celery, finely diced
- ½ yellow bell pepper, diced
- ½ green bell pepper, diced
- 1 green onion, roots removed, finely sliced
- 6 oz (170 g) grape- or cherry tomatoes, diced
- cilantro, minced (I used about 1 oz / 30 g)
For the dressing:
- 3-4 Tbsp freshly pressed lime juice (start with 3)
- 1 generous Tbsp maple syrup
- 1 tsp Celtic sea salt
- ½ tsp ground cumin
- 4 Tbsp extra virgin olive oil
Preparation:
- In a medium size pot, bring quinoa, water, and ½ tsp Celtic sea salt to a rolling boil. Reduce heat to low and simmer, partially covered, for 15 minutes until liquid is absorbed. Turn off heat and let rest for 5 minutes. Fluff with a fork and stir in frozen corn.
- Place all the dressing ingredients into a medium size bowl and use a whisk to emulsify.
- Add quinoa and vegetables, then toss to combine. Season to taste, garnish with more cilantro, and enjoy!
- Store covered in the fridge!
Notes:
- This salad tastes delicious right away but even better after a few hours of resting in the fridge.
- Perfect to make ahead of time for a potluck, picnic, or lunchbox.
- If you like some heat in your salad, you can add some finely sliced jalapeño pepper.
- Kids love it – just don’t add the jalapeño that I just mentioned 😉
