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
Instructions
- Prepare the Salad: Cook the quinoa according to package instructions and let it cool. 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: In a small bowl, whisk together lime juice, olive oil, salt, pepper, honey, garlic, cumin, chili powder, and oregano until smooth.
- Assemble the Salad: Pour the dressing over the salad and toss to coat all the ingredients evenly. Sprinkle feta cheese on top as desired.
- Serve: Serve immediately or refrigerate for up to an hour to let the flavors meld.
Notes
- For a spicier kick, add more jalapeños or even a dash of hot sauce to the dressing.
- Feel free to swap feta for a dairy-free cheese or leave it out for a vegan version.
- This salad can be served as a main dish for a light lunch or as a refreshing side dish for dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: No Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 6g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
