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Mexican corn quinoa salad served in a white bowl kept on a blue table napkin
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Mexican Quinoa Salad

This Mexican style Quinoa Salad is a must-try vegan and gluten-free summer salad. A medley of textures and flavors, it can be served as a side dish, enjoyed as a lunch, stuffed in the wraps, or added to vegan bowls.
Course Salad
Cuisine American, Mexican
Prep Time 15 minutes
Making time 5 minutes
Total Time 20 minutes
Servings 4 people
Calories 114kcal
Author Vandana Chauhan

Ingredients

  • 1 cup cooked sweet corn kernels
  • ¼ cup quinoa
  • ½ cup canned/ boiled black beans
  • 1 small red-onion finely chopped
  • 1 small tomato finely chopped
  • ¼ cup bell pepper finely chopped
  • 2 cloves garlic minced
  • ½ teaspoon jalapeno finely chopped
  • ¼ cup coriander leaves finely chopped
  • 1.5 tbsp lime juice
  • ½ teaspoon black pepper powder
  • Salt as per taste
  • ½ cup water

Instructions

  • Put quinoa in a large strainer and wash under running water for 1-2 minutes.
  • In a pan put quinoa and ½ cup water. Cook uncovered till the water gets evaporated. Put on the lid, switch off the gas and let it remain untouched for at least 5 minutes. After 5 minutes, remove the lid and fluff with a fork.
  • Put all the ingredients in a bowl. Toss well. Check and adjust the seasoning. Enjoy!

Notes

  1. Instead of water, you can also use vegetable stock to cook quinoa.
  2. If possible, allow the salad to rest for at least an hour so that quinoa can soak up all the flavors.
  3. This corn salad can also be topped with some chopped avocado and pico de gallo.
 

Nutrition

Calories: 114kcal | Carbohydrates: 23g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 296mg | Fiber: 4g | Sugar: 4g | Vitamin A: 567IU | Vitamin C: 21mg | Calcium: 22mg | Iron: 1mg