Mexican Quinoa Salad

A colorful and nutrient-packed salad filled with fresh veggies, quinoa, feta cheese, and a zesty homemade dressing. This vibrant dish is perfect for a light meal or a side salad at any gathering.

Why You’ll Love This Recipe

This Mexican Quinoa Salad is a refreshing, light, and flavorful dish bursting with vibrant colors and textures. The protein-packed quinoa pairs perfectly with fresh veggies like cherry tomatoes, corn, and avocado, while the tangy dressing adds a zesty kick. The creamy feta and cilantro provide a burst of flavor, making this salad the perfect balance of crunchy, creamy, and savory. Whether served as a main or a side, it’s a crowd-pleaser that’s quick to make and easy to customize!

Ingredients

For the Salad:

• 1 cup cooked quinoa

• 2 cups shredded lettuce

• 1 cup cherry tomatoes, halved

• 1 cup sweet corn

• ½ cup black olives

• 1-2 jalapeños, sliced

• ½ cup chopped cilantro

• 1-2 avocados, diced

• ½ red onion, chopped or sliced

• Feta cheese, to taste

For the Dressing:

• ¼ cup lime juice

• ¼ cup olive oil

• ½ teaspoon black pepper

• ¾ teaspoon salt

• 1 tablespoon honey

• 1 clove grated garlic

• ½ teaspoon cumin

• 1 teaspoon chili powder

• 1 teaspoon oregano

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Salad:

1. Cook the quinoa according to package instructions and let it cool.

2. In a large bowl, combine the cooked quinoa, shredded lettuce, cherry tomatoes, sweet corn, black olives, sliced jalapeños, chopped cilantro, diced avocados, and red onion.

Prepare the Dressing:

3. In a small bowl, whisk together lime juice, olive oil, salt, pepper, honey, garlic, cumin, chili powder, and oregano until smooth.

Assemble the Salad:

4. Pour the dressing over the salad and toss to coat all the ingredients evenly. Sprinkle feta cheese on top as desired.

Serve:

5. Serve immediately or refrigerate for up to an hour to let the flavors meld.

Servings and timing

• Servings: 4 servings

• Prep Time: 10 minutes

• Cook Time: 15 minutes

• Total Time: 25 minutes

Variations

• Add Protein: To make this salad heartier, add grilled chicken, shrimp, or black beans for extra protein.

• Spicy Kick: If you like a little more heat, add extra jalapeños or a drizzle of hot sauce to the dressing.

• Cheese Alternatives: You can replace the feta with crumbled cotija cheese or a dairy-free cheese for a different twist.

• Greens: For a more leafy salad, use a combination of shredded kale, spinach, or arugula instead of lettuce.

Storage/Reheating

This salad can be stored in an airtight container in the refrigerator for up to 2 days. However, the avocado may brown, so it’s best to add it just before serving. If making ahead, you can store the dressing separately and toss the salad right before eating.

FAQs

1. Can I make this salad ahead of time?

Yes, you can prepare the salad and the dressing ahead of time. Just keep the dressing separate until ready to serve to avoid soggy ingredients, and add avocado right before serving.

2. Can I use frozen corn in this salad?

Yes, you can use frozen corn, but make sure to thaw and drain it before adding it to the salad.

3. Can I use quinoa from a box mix?

Yes, if you’re in a hurry, you can use pre-cooked quinoa, but be sure to cool it down before adding it to the salad.

4. Can I make this salad spicy?

Absolutely! Add more jalapeños or some diced chili peppers for extra heat. You can also increase the chili powder in the dressing.

5. Can I use a different type of cheese?

Yes, you can substitute feta with cotija cheese, goat cheese, or even a shredded cheese blend for a different flavor.

6. Is this salad gluten-free?

Yes, this salad is naturally gluten-free as long as all your ingredients, especially the dressing, are gluten-free.

7. How do I store leftovers?

Store leftover salad in an airtight container in the fridge for up to 2 days. If you have leftover dressing, keep it in a separate container to avoid soggy ingredients.

8. Can I use other greens besides lettuce?

Yes! Feel free to use arugula, spinach, or kale instead of lettuce for a different flavor and texture.

9. Can I add beans to this salad?

Yes! Black beans, pinto beans, or kidney beans would be a great addition to boost protein and fiber.

10. Can I make this salad without cilantro?

Yes, if you’re not a fan of cilantro, you can substitute with fresh parsley or omit it entirely.

Conclusion

This Mexican Quinoa Salad is the perfect combination of fresh ingredients, vibrant flavors, and wholesome nutrition. It’s quick to make, customizable, and ideal for a light meal or a party side. With its mix of textures from creamy avocado, crunchy corn, and hearty quinoa, along with the zesty homemade dressing, this salad is sure to become a favorite at any meal!

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