Tex-mex quinoa salad with chili-lime dressing

Keep this salad firmly planted in your weekly meal plan rotation.

6 servings




  1. Combine quinoa and vegetable broth in a medium pot. Bring to a boil. Reduce heat to low and simmer, covered, for about 15 to 20 minutes, or until quinoa has absorbed all liquid and is tender (check package for exact cooking time). Be careful not to burn it! Remove from heat (leave lid on pot) and let stand for 10 minutes. Uncover and let cool completely.
  2. Transfer cooked and cooled quinoa to a large bowl. Add tomatoes, beans, corn, bell pepper, onions, jalapeno and cilantro. Mix well.
  3. In a small bowl, whisk together all dressing ingredients. Pour over salad. Mix well. Cover and refrigerate at least 4 hours. Add diced avocados just before serving.

Per serving (1 cup): 212 calories, 8.3 g total fat (0.9 g saturated fat), 4.9 g protein, 30 g carbohydrate, (6.8 g fibre, 3.3 g sugars), 0 mg cholesterol, 138 mg sodium


Recipe from Yum & Yummer cookbook.