Tex-Mex Quinoa Salad

By kelsa94

Ingredients

• For the salad:
• 1 1/2 1 1/2 1/2 cups quinoa, rinsed well
• 2 3/4 2 3/4 3/4 cups water
• 1/2 1/2 1/2 teaspoon kosher salt
• 1 1 can 1 (15-ounce) can black beans, drained and rinsed
• 1 1 1 cup fresh or thawed frozen corn kernels
• 1/2 1/2 1/2 small red onion, small dice
• 1 1 1 medium red bell pepper, cored, seeded, and diced
• 1 1 1 medium yellow bell pepper, cored, seeded, and diced
• 2 2 2 medium avocados, diced
• 1/2 1/2 1/2 cup coarsely chopped fresh cilantro, divided
• For the dressing:
• 1/2 1/2 1/2 cup olive oil
• 1/3 1/3 2 to 3 squeezed lime juice (from 2 to 3 limes)
• 1 1 1 teaspoon ground cumin
• 1/2 1/2 1/2 teaspoon chili powder
• 1/2 1/2 1/2 teaspoon kosher salt
• Pinch Pinch of cayenne pepper

Details

Servings 6
Adapted from thekitchn.com

Preparation

Step 1

.Serves 6 to 8

Combine the quinoa, water, and salt in a medium saucepan and bring to a boil. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed, about 15 minutes. Transfer the quinoa to a rimmed baking sheet, spread into an even layer, and refrigerate until cooled completely, 10 to 15 minutes.

Make the dressing:

Place all the ingredients in a small bowl and whisk until emulsified and combined.

Place the cooled quinoa, black beans, corn, onion, bell peppers, avocados, and all but 2 tablespoons of the cilantro in a large bowl. Drizzle with the dressing and toss to combine. Garnish with the reserved 2 tablespoons cilantro. Serve at room temperature or chilled.

Make ahead:

The dressing can be made up to 2 days in advance and stored in a covered container in the refrigerator. The quinoa can be cooked up to 1 day in advance, then cooled and stored in a covered container in the refrigerator.

Leftovers can be stored in a covered container in the refrigerator for up to 3 days.