This quinoa salad recipe is a nutritious, refreshing go-to meal on busy weekdays. Plus, it's both tangy and spicy because of a combination of lime and adobo sauce.

As fancy as it tastes, this salad is the perfect fast and simple, make-ahead recipe. The only thing you need to cook or prepare in advance may be the quinoa, but everything else just gets tossed together in a bowl. Doesn't get better than that!

Why You'll Love This Quinoa Salad Recipe

1. A cinch to make. This salad only takes Half an hour to make – including prepping the quinoa. If you are short promptly, use frozen quinoa or the microwave variety that you can find on store shelves.
2. Easy to customize. While you can keep to the recommended vegetables, you're always thanks for visiting mix things up to match your preferences. Occasionally, I’ll throw in some grilled zucchini.
3. Naturally vegan and gluten-free. Quinoa is really a naturally gluten-free grain, which means this dish is ready-made for all those avoiding gluten. And because it features fresh, healthy ingredients, it's also totally vegan.
4. Loaded with nutrition. Between the quinoa, beans, and abundance of veggies, this salad comes complete with plant protein, fiber, iron, vitamin C, and antioxidants. So it will not only vibrant dish nourish you and keep your levels of energy stable, it will also satisfy you and help you stay full all day long.

Is Quinoa Actually Healthy?

Even though quinoa is technically a seed, it's most often classified as an entire grain. And it's a great option for people who may not get full naturally consuming foods like rice, as it's full of more nutrition. Each cup of cooked quinoa offers eight grams of protein and five grams of fiber, along with an assortment of other minerals. Adding quinoa to different meals can make them more hearty and enjoyable. Attempt to add quinoa like a side or allow it to be the star ingredient of the next salad.

Tex-Mex Quinoa Salad Recipe (Serves 4-6)

Ingredients

• 1 cup uncooked quinoa
• 1 15 oz can black beans, rinsed and drained
• 1 cup frozen fire roasted corn, thawed
• 1/2 cup cherry tomatoes, halved
• 1 bell pepper of preference, diced
• 3 tbsp of adobo sauce from the can of chipotle peppers
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1/4 tsp ground coriander
• 1/4 cup fresh cilantro
• 2 tbsp extra virgin olive oil
• 2 tsp maple syrup
• Juice and zest of 1 lime
• Salt and pepper to taste

Directions

1. Cook quinoa based on the package. For additional flavor, I suggest cooking your quinoa with vegetable broth in place of regular water. Once cooked, allow to sit and cool before you make the salad.
2. To a sizable mixing bowl, add your quinoa, black beans, corn, tomatoes, and pepper.
3. On the surface of the base ingredients, sprinkle your herbs and spices along with the adobo sauce, essential olive oil, lime juice, and zest.
4. With a spoon or spatula, provide the salad a large mix to combine everything and coat the quinoa within the flavors from the sauces and herbs.
5. Adjust the flavor of the quinoa salad with salt and pepper as desired. You might serve immediately or chill within the fridge for an hour or more to permit the flavors to marinate and be more complicated.