Impress your guests with this zesty Mexican quinoa salad
Quinoa, a South American staple, is renowned for its health benefits and adaptability. The Zesty Mexican Quinoa Salad fuses this nutritious grain with Mexico's bold flavors and textures. Ideal for the health-conscious, this vegetarian and eggless dish packs proteins, fibers, and vitamins. It's more than just a meal; it's sustaining energy in a bowl. Ready to start cooking? Check out the recipe!
Gather the following ingredients
For the salad, gather one cup of rinsed quinoa, two cups of water, a can of black beans (drained), one cup of corn (fresh or thawed), a chopped red bell pepper, half a cup of red onion, one cup halved cherry tomatoes, fresh cilantro (a quarter cup), juice of two limes, two tablespoons olive oil, a teaspoon of ground cumin, and salt and pepper.
Cooking the quinoa perfectly
Cook the quinoa first, as it's our salad's staple. In a saucepan, mix the rinsed quinoa with two cups of water. Bring to a boil over medium-high heat, then simmer on low, covered, for 15 minutes or until water is absorbed. Remove from heat and let it stand covered for five minutes. Finally, fluff the quinoa with a fork before assembling the salad.
Mixing in vibrancy
As the quinoa cools to avoid a soggy salad, ready your vegetables. In a large serving bowl, suitable for storing leftovers, combine the black beans, corn kernels (thawed if from frozen), red bell pepper and red onion, both chopped, with cherry tomatoes halved and cilantro freshly chopped. This mix should be done gently to maintain the integrity of the ingredients.
Dressing it up
In a small bowl or a jar with a secure lid, combine the juice of two limes, olive oil, ground cumin, salt, and freshly ground black pepper. The lime adds zestiness, the olive oil ensures smoothness, and the cumin introduces a warm, earthy flavor typical of Mexican cuisine. Vigorously whisk or shake until the ingredients are fully emulsified into a zesty dressing.
Bringing it all together
Add the cooled quinoa to the large bowl with your vegetable mix, stirring gently yet thoroughly to ensure even distribution without mashing the ingredients, especially the tender cherry tomato halves. Pour your zesty dressing over the salad, ensuring every bit is coated. Mix again with care. A taste test may lead you to adjust the seasoning slightly more to fit your taste preference.
