Description
A vibrant and healthy dish full of flavor and texture, combining nutritious quinoa with fresh vegetables and a zesty dressing.
Ingredients
Scale
- 1 cup cooked quinoa
- 1 avocado, sliced
- 1/2 cup grilled corn kernels
- 1/2 cup cherry tomatoes, halved
- 1–2 jalapeño slices (optional)
- 1/4 cup crumbled cotija cheese
- 1/4 cup sliced black olives
- 2 cups chopped romaine lettuce
- 2 tbsp chopped cilantro
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp honey or agave
- 1/2 tsp cumin
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions
- Rinse the quinoa well and cook it according to the package directions. Once cooked, let it cool.
- Slice the avocado, jalapeños, and tomatoes. If needed, grill or sauté the corn until it’s cooked.
- In a bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until smooth.
- In a large bowl, add the chopped romaine lettuce, cooled quinoa, prepared vegetables, cotija cheese, and black olives.
- Drizzle the vinaigrette over the salad just before serving and toss everything gently to combine.
Notes
Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. Best enjoyed fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 5mg
Keywords: quinoa salad, healthy salad, Mexican cuisine, vegetarian dish, gluten-free