Mexican Quinoa Salad with Beans and Lime Recipe
A light, colorful salad inspired by Mexican street food stalls, but with a modern twist – quinoa instead of just rice. It’s perfect as a work lunch or a dinner on a warm day, because it keeps well and is easy to pack into a container. It tastes a bit like a mix between a rice salad and salsa – fresh, citrusy, and filling.
This salad combines the freshness of Mexican-inspired salsa with the satisfying texture of quinoa, making it both light and filling. It’s easy to pack, keeps its flavor for hours, and tastes even better after the ingredients have had time to meld together.
Chef's tips
Make sure the quinoa is fully cooled before mixing it with the vegetables so they stay crisp and don’t wilt. Don’t skip rinsing the quinoa – it really helps remove any bitterness. Adjust the amount of chili to your heat tolerance and always taste the dressing before adding it to the salad.
How to serve
Serve in a large bowl for sharing or pack into individual containers for meal prep. You can top each portion with extra fresh cilantro, lime wedges, or a spoonful of guacamole. It also works well wrapped in a tortilla as a quick burrito-style lunch.
Ingredients
- quinoa - 200 g
- red beans canned, drained - 240 g
- corn canned, drained - 150 g
- bell pepper - 1 piece
- cucumber - 0.5 piece
- onion - 0.5 piece
- cherry tomatoes - 150 g
- lime - 2 pieces
- olive oil - 3 tablespoons
- cilantro fresh, finely chopped - 3 tablespoons
- salt
- black pepper freshly ground
- chili pepper fresh - 0.5 pieces
- garlic - 1 clove
Preparation
- Rinse the quinoa in a sieve under running water for about 30 seconds to remove any bitterness.
- Place the quinoa in a pot, add 400 ml water and a pinch of salt, bring to a boil, then reduce the heat and cook covered for 12–15 minutes, until it absorbs the water and is tender but still slightly springy. Set aside to cool, fluffing with a fork every few minutes to loosen the grains.
- Drain the beans and corn in a sieve, rinse with cold water, and leave to drain well.
- Cut the bell pepper into small cubes. Cut the cucumber in half lengthwise, scoop out the soft seedy center with a teaspoon, and dice the remaining flesh finely.
- Peel the onion and cut it into very small dice. Cut the cherry tomatoes into halves or quarters.
- Cut the chili pepper in half lengthwise, remove the seeds (if you want a milder version), and finely chop the flesh. Peel the garlic and chop it finely or press it through a garlic press.
- In a large bowl, combine the cooled quinoa, beans, corn, bell pepper, cucumber, onion, and tomatoes.
- In a small bowl, squeeze in the lime juice, add the olive oil, garlic, chili, a pinch of salt, and pepper. Whisk vigorously with a fork for about 30 seconds, until the dressing comes together slightly and turns cloudy.
- Pour the dressing over the salad, add the chopped cilantro, and gently toss to combine. Taste and adjust the seasoning with more salt, pepper, or lime juice if needed.
- Chill the salad in the fridge for at least 15 minutes to let the flavors meld. Serve slightly chilled.
Storage
Przechowuj w szczelnym pojemniku w lodówce. Przed podaniem wymieszaj i ewentualnie dodaj odrobinę świeżego soku z limonki, bo smak cytrusów słabnie po 1–2 dniach.
