You guys are seriously going to LOVE this Tex Mex Vegetarian Quinoa Salad! This healthy, flavorful salad is the perfect side dish to take along to your next summer BBQ or picnic. Or you could keep this all to yourself and have healthy lunches for the week, this makes for a great Meal Prep as well!
As summer creeps up to an end, I’m doing all I can to preserve every last minute of it!
This salad is everything to me right now. I make a batch of it and then pack it into individual containers for quick easy on-the-go lunches.
Since this can be served warm or cold (I actually prefer cold), this can be taken anywhere, including the beach!
You could even serve this with some tortilla chips if you wanted, it’s so versatile!
This is so easy to make too, it comes together in about 15 minutes!
Start by cooking the Quinoa first, then while that’s cooking chop up the rest of this salad.
Depending on what brand of Quinoa you use will depend on cook time. I prefer Ancient Harvest brand which can be cooked in 15 minutes. Plus it’s Organic and there’s no rinsing required! You can find this brand in most grocery stores.
Once the Quinoa is cooked, add it to the bowl along with:
- Corn
- Black Beans
- Red Pepper
- Shallots
- Cilantro
- Lime Juice
- Avocado Oil
- Sea Salt
- Pepper
Give everything a good toss until all of the flavors have blended together.
Then proceed to chow down on this deliciousness!
If you’re looking for something to pair this with, try my New York Strip Steak with Blue Cheese Butter or a Grilled Ribeye Steak!
If you try this recipe let me know what you think! Leave a comment below, rate it, share it on social media, or take a picture and tag it #tastefulventure on Instagram! I LOVE seeing what you guys cook up. 🙂
Cheers friends!
PrintTex Mex Vegetarian Quinoa Salad
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6-8 1x
- Category: Salad
- Cuisine: Vegetarian, Gluten Free
Ingredients
- 2 cups cooked Quinoa
- 1 10oz bag frozen Corn
- 1 15oz can Black Beans
- 1½ cups diced Red Peppers
- ½ cup chopped Shallots
- ½ cup chopped Cilantro
- ⅓ cup fresh Lime Juice (about 3 limes)
- ¼ cups Avocado Oil
- ½ tsp Sea Salt
- ½ tsp Black Pepper
Instructions
- Cook Quinoa as directed on package.
- Cook Corn as directed on package.
- Drain and rinse Black Beans, heat in microwave for 1 minute.
- In a large bowl add Quinoa, Corn, Beans, Red Pepper, Shallots, and Cilantro.
- Mix well.
- In a small bowl combine Lime Juice, Avocado Oil, Salt, and Pepper.
- Whisk together and pour over salad.
- Stir until combined well.
- Serve warm or cold.
- Enjoy!
nice! thank you for sharing.