This Mexican Quinoa Salad is loaded with fresh veggies, beans, cilantro, and tossed in a lime dressing. It's bright, fresh, and perfect for dinner, meal prepping, or taking to a party. This bright and fresh Mexican Quinoa Salad is loaded with
6 To a medium saucepan, add the rinsed quinoa and water. Bring it to a boil over medium-high heat, then reduce to a medium-low simmer. Cover pot and allow the quinoa to cook and absorb the water for about 15 minutes.
7 Immediately move to the next steps if serving the salad warm, or wait until the quinoa is cooled if serving the salad at room temperature or cold.
0 In a serving bowl, whisk together the freshly squeezed lime juice, apple cider vinegar, salt, and black pepper.
5 Add the warm or cooled quinoa (see note above), black beans, halved cherry tomatoes, sweet corn, diced peppers, diced red onion, and chopped fresh cilantro. Lightly toss everything together until combined and serve.
