Quinoa Salad with Avocado Dressing

Elevate your quinoa game with a delectable Quinoa Salad with Avocado Dressing. When the warm weather rolls around, there’s nothing quite like hearty and healthy cold salads to satisfy my cravings. They’re a breeze to whip up, perfect for meal prepping, and strike the perfect balance between a “light lunch” and an “easy dinner side dish.” Plus, they pair beautifully with all things grilled, which, in my book, is a definite win!

This Mexican Corn & Quinoa Salad is a harmonious blend of flavours and textures. From the fluffy quinoa to the tender black beans, creamy avocado, and crisp veggies, every element contributes to a well-rounded and delicious dish. However, the true superstar here is the Avocado Lime Dressing. It boasts a citrusy, sweet, and slightly spicy profile, and crafting it is a breeze. It ties the entire salad together seamlessly.

Not only is this salad incredibly tasty, but it’s also a nutritional powerhouse. Quinoa, a key ingredient, is rich in both protein and fiber. Meanwhile, the peppers provide a dose of essential vitamins, and the avocado introduces healthy fats. Many of the fresh vegetables and herbs in the mix are anti-inflammatory, making this vegan Mexican Quinoa Salad a guilt-free and scrumptious addition to any mealtime. It’s a dish that’s sure to please every member of your family.

Now, let’s dive deeper into the ingredients you’ll need to whip up this delectable creation. With its medley of textures and distinct flavours, this salad is a culinary delight waiting to be savoured.

Why you will love this Quinoa Salad with Avocado Dressing

• Healthy and Nutritious: This salad is packed with wholesome ingredients like quinoa, beans, avocados, and bell peppers, making it a nutrition powerhouse. Quinoa is a complete protein, while avocados provide healthy fats, and beans offer fiber and protein. It’s a well-balanced and nutritious meal or side dish.
• Vibrant Colours and Flavours: The salad is visually appealing with its vibrant colours from the peppers, corn, and lettuce. The combination of ingredients creates a harmonious balance of flavours, from the earthy quinoa and beans to the creamy avocados and the zesty, slightly spicy dressing. It’s a sensory delight.
• Customisable: This recipe is highly customisable to suit your tastes and dietary preferences. You can adjust the ingredients, spice levels, and even add extras like cherry tomatoes, diced cucumber, or cheese. Whether you’re vegan, vegetarian, or looking to add some protein, it’s easy to make it your own.
• Convenient and Versatile: It’s a versatile dish that can be served as a main course or a side dish. It’s perfect for meal prep, picnics, potlucks, or as a quick and healthy weeknight dinner.

Key Ingredients to make Quinoa Salad with Avocado Dressing:

• Quinoa – you can use white, red, or black quinoa.Tips for cooking perfectly fluffy quinoa below!
• Red kidney beans or Black Beans – I love to use black beans in Mexican salads but red kidney beans work equally well.
• Veggies: This corn and quinoa salad is Bursting with veggies! I use red and yellow pepper, corn for crunch, avocado for creaminess, kalamata olives bright flavours. That said, this is a pretty flexible salad & you can easily switch things up to use veggies you love or happen to have on hand at the moment. 
• Aromatics: Namely red onion & garlic for a little bite.
• Coriander: Which I looove & use abundantly.
• Queso fresco(optional) – A salty, tangy fresh Mexican cheese that adds great salty, tangy flavour to the quinoa salad. But if you’re looking for a dairy-free or plant-based salad you can simply omit.

Ingredients for the Avocado Lime Dressing:

• Avocado: Adds creaminess and a smooth, velvety texture to the dressing.
• Olive Oil: adds a rich and savoury flavour to the dressing while also contributing to its creamy texture.
• Lime Juice & Zest: Lime juice and zest provide a bright and zesty citrus flavour
• Orange Juice: adds sweetness and a milder citrus flavour compared to lime, balancing the acidity from the lime juice. It can also enhance the overall fruity notes of the dressing.
• Agave Syrup: Used in moderation, agave syrup can help balance the acidity from the citrus juices and provide a touch of sweetness to round out the flavours.
• Cumin Powder: Cumin adds warmth, earthiness, and a slightly nutty flavour to the dressing, complementing the citrus and savoury notes.
• Habanero Sauce: This ingredient provides a slight kick of heat to the dressing. The level of spiciness will depend on how much habanero sauce you add, so adjust it to your desired heat level.
• Salt & Pepper: These seasonings enhance the overall flavour profile
• Chopped Coriander Leaves: Fresh coriander leaves (also known as cilantro) add a burst of freshness and a herbaceous note to the dressing.

How to cook perfectly fluffy quinoa…every single time!

When it comes to grains, quinoa can be a little temperamental. Undercook it & it’s a crunchy mess. Overcook it & it’s a mushy disaster. But when it’s cooked perfectly, it’s a light and fluffy plant-based protein powerhouse – the perfect base for hearty cold salads like Asian Edamame and Quinoa Salad or Quinoa salad with roasted Butternut Squash and Figs.

Here’s how I always cook quinoa on the stovetop:

1. Boil: Place the desired amount of quinoa, a 2:1 water to quinoa ratio, and a generous pinch of salt in a saucepan. Stir to combine, then bring it all to a boil over medium-high heat.
2. Simmer: Once the mixture comes to a boil, reduce the heat to low to create a slow simmer. Cover the pot with a lid and let it simmer for 15 minutes. This allows the quinoa to absorb the water and cook properly.
3. Steam: After simmering, remove the pot from the heat but keep it covered. Let the quinoa steam for an additional 5-10 minutes. This step ensures that the quinoa becomes light and fluffy.
4. Fluff: Uncover the pot and use a fork to fluff up the cooked quinoa. This helps to separate the grains and make it light and fluffy.

How to Make Quinoa Salad

1. Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. Cook the quinoa as mentioned above.
2. Prepare the Dressing: Add the avocado, olive oil, lime juice, lime zest, orange juice, agave syrup, cumin powder, habanero sauce, salt and pepper and coriander leaves in a blender and blitz until smooth and creamy. Add a little water if the dressing is too thick.
3. Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled quinoa, drained and rinsed beans, tinned corn (drained), lettuce, diced bell peppers, diced/sliced avocados, finely chopped red onion, and chopped coriander.
4. Toss with Dressing: Pour the prepared dressing over the salad ingredients in the bowl. Gently toss everything together until well combined and evenly coated with the dressing.
5. Serve Immediately

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Helpful Tips and Tricks for making Quinoa Salad:

Additional Tips for Quinoa

• Quinoa triples in volume as it cooks, so keep this in mind when measuring the dry quinoa for your recipes. b) The standard water-to-quinoa ratio is 2:1 (2 cups of water for every 1 cup of quinoa). Adjust slightly based on your stove’s heat and personal preference.
• Cooked quinoa can be stored in an airtight container in the refrigerator for up to 1 week. It can also be frozen for up to 1 month.
• Variety of Beans: While you mentioned using canned beans, feel free to experiment with different types of beans, like black beans, as you suggested. Different beans can add unique textures and flavours to your salad.
• Toppings: Roasted pumpkin seeds, tortilla strips, and cherry tomatoes can add crunch, colour, and additional flavours to your salad. You can get creative with other toppings like crumbled feta cheese, or chopped fresh herbs.
• Dressing and Avocado: It’s a good tip to add dressing and avocado only to the portion of the salad you plan to eat immediately. Avocado can turn brown and lose its freshness when cut or mixed in advance. Dressing can make the salad soggy if it sits for too long. So, if you’re meal prepping, keep the dressing and avocado separate until you’re ready to enjoy the salad.

Storing the Salad

• Storing the undressed salad in the fridge for up to 3 days is a great option for meal prep. This way, you can assemble a fresh and flavourful salad whenever you’re ready to eat. To maintain the salad’s quality, store it in an airtight container and consider placing a piece of plastic wrap directly on the surface of the salad to reduce exposure to air and prevent wilting.

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Quinoa Corn Salad with Avocado Lime Dressing

Serves: 4 Prep Time: 15 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 5 voted )

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Ingredients

For the Salad

• 1 head lettuce, roughly chopped
• 1 cup cooked red kidney beans (drained)
• 200g tinned corn or fresh corn kernels
• 1 cup cooked quinoa
• ¼ cup diced red onion
• ¼ cup chopped green onions
• ¼ cup diced green pepper
• ¼ cup diced red pepper
• ¼ cup sliced black olives
• 1 ripe avocado, sliced
• ¼  cup chopped coriander

For Dressing:

• ½  chopped avocado
• 4 tbsp olive oil
• 3.5 tbsp lime juice
• Zest of 1 lime
• ¼ cup orange juice
• 2 tsp agave syrup
• ¼ tsp cumin powder
• 1 jalapeño, roughly chopped or 1 tsp habanero sauce
• ¼ tsp salt
• ¼ tsp pepper
• handful of coriander leaves, roughly chopped

method

1. Cook Quinoa: Rinse the quinoa under cold water to remove any bitterness. Soak for 15-20. Cook the quinoa as mentioned above.
2. Prepare the Dressing: Add the avocado, olive oil, lime juice, lime zest, orange juice, agave syrup, cumin powder, habanero sauce, salt and pepper and coriander leaves in a blender and blitz until smooth and creamy. Add a little water if the dressing is too thick.
3. Prepare the Salad Ingredients: Roughly chop the lettuce, drain the red kidney beans and corn, dice the red onion and peppers. Chop the green onions and finely chop the coriander leaves. 
4. Combine Salad Ingredients: In a large mixing bowl, combine the cooked and cooled quinoa, drained and rinsed beans, tinned corn (drained), lettuce, diced bell peppers, diced/sliced avocados, finely chopped red onion, and chopped coriander.
5. Toss with Dressing: Pour the prepared dressing over the salad ingredients in the bowl. Gently toss everything together until well combined and evenly coated with the dressing.
6. Serve Immediately with lime and tortilla chips. 

Did You Make This Recipe?

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