Description
A colourful, fresh, and satisfying quinoa salad packed with black beans, sweet corn, creamy avocado, juicy cherry tomatoes, red onion, cilantro, and tangy feta. Everything is brought together with a bright lime dressing seasoned with cumin and chili.
Ingredients
For the Salad
1 cup (170 g) uncooked quinoa
2 cups (480 ml) water or vegetable broth
1 can (15 oz / 425 g) black beans, drained and rinsed
1 cup (150 g) corn kernels, fresh or frozen
1 large avocado, diced
1 cup (150 g) cherry tomatoes, halved
1/2 small red onion, finely diced
1/2 cup (75 g) crumbled feta cheese
1/4 cup (15 g) fresh cilantro, chopped
1 small jalapeño, finely chopped, optional
For the Lime Dressing
3 tbsp extra-virgin olive oil
2 tbsp fresh lime juice
1 tbsp honey or maple syrup
1 tsp Dijon mustard
1/2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
Instructions
1. Rinse the quinoa thoroughly under cold running water. Add it to a medium saucepan with the water or vegetable broth.
2. Bring the quinoa mixture to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the liquid has been absorbed and the quinoa is tender.
3. Remove the quinoa from the heat and let it rest, covered, for 5 minutes. Fluff gently with a fork.
4. Spread the cooked quinoa onto a large plate or baking sheet in an even layer and let it cool for 10–15 minutes.
5. While the quinoa cools, drain and rinse the black beans. Dice the avocado and red onion, halve the cherry tomatoes, and chop the cilantro and optional jalapeño.
6. If using frozen corn, thaw it completely and pat it dry. For extra flavour, toast the corn in a dry skillet over medium-high heat for 3–4 minutes, stirring occasionally, until lightly golden. Let it cool slightly.
7. Make the dressing by whisking together the olive oil, lime juice, honey or maple syrup, Dijon mustard, cumin, chili powder, garlic powder, salt, and black pepper until smooth and well combined.
8. Add the cooled quinoa, black beans, corn, cherry tomatoes, red onion, cilantro, and optional jalapeño to a large mixing bowl.
9. Toss gently until the ingredients are evenly distributed without crushing the tomatoes or beans.
10. Fold the diced avocado and crumbled feta into the quinoa mixture, stirring gently so the avocado keeps its shape.
11. Pour the lime dressing evenly over the salad and gently toss until the ingredients are lightly coated. Add more dressing according to taste.
12. Refrigerate the salad for 15–20 minutes before serving to allow the flavours to blend.
13. Finish with extra fresh cilantro, crumbled feta, lime wedges, and a light sprinkle of chili powder if desired.
14. Serve chilled or at room temperature as a light lunch, side dish, or meal-prep salad.
Notes
Rinse the quinoa thoroughly before cooking for a cleaner flavour.
Cool the quinoa before assembling the salad so the vegetables and avocado stay fresh and firm.
Toast the corn briefly in a dry skillet for lightly golden edges and extra flavour.
Fold the avocado in gently at the end to help keep the pieces intact.
Use fresh lime juice for the brightest dressing flavour.
Omit the jalapeño or use mild chili powder for a less spicy salad.
Add the dressing gradually so the salad does not become overly wet.
For make-ahead preparation, keep the avocado separate and add it shortly before serving.
Brown rice, farro, couscous, or bulgur can be used instead of quinoa, with cooking times adjusted as needed.
Feta can be omitted or replaced with another crumbly cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican