Mexican Quinoa Salad with Corn & Zucchini

Mexican Quinoa Salad with Corn & Zucchini

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Mexican Quinoa Salad with delicious sweet corn and zucchini make the perfect summery meal. Packed with fresh vegetables and tossed in a fresh and flavorful honey lime vinaigrette.

Summer is officially here and salads have been happening a lot around here. I am a total salad geek and have one for lunch just about every day.

This Mexican Quinoa Salad is super simple and comes together in under 30 minutes – even faster if you have leftover quinoa on hand. I usually make a big batch of quinoa at the beginning of the week and then store it in the fridge.

I am still trying to get my husband on board with quinoa and since he loves anything Mexican, I added a few of his favorite flavors into this salad. It’s definitely not authentic by any means but it’s so delicious and perfect if you’re trying to eat a little bit lighter after the holiday. The best part is that you can swap out any of the ingredients for what you have on hand.

What’s Inside this Mexican Quinoa Salad

I packed this delicious bowl with some cooked quinoa and a ton of fresh veggies. There’s cherry tomatoes, cucumber, kale, grilled summer corn, red onion, creamy avocado and garden zucchini.

There’s also black beans and shredded cheese which help to bulk things up and add an extra layer of flavor. Feel free to leave the cheese out for a vegan version.

And then the whole thing is tossed in a refreshing honey-lime vinaigrette.

This recipe has the perfect combination of sweet, tangy and bold flavors in every bite.

It keeps well in the fridge so you can make it ahead for summer parties or pack it up into separate lunch boxes for work throughout the week.

Or you can even add some grilled chicken (or your choice of protein) for a light and satisfying dinner.

Yields 4

Mexican Quinoa Salad with Corn & Zucchini

Mexican Quinoa Salad with delicious sweet corn and zucchini make the perfect summery meal. Packed with fresh vegetables and tossed in a fresh and flavorful honey lime vinaigrette.

25 minPrep Time

Pin

Share

Tweet

Stumble

I am still trying to get my husband on board with quinoa and since he loves anything Mexican, I added a few of his favorite flavors into this salad. It’s definitely not authentic by any means but it’s so delicious and perfect if you’re trying to eat a little bit lighter after the holiday. The best part is that you can swap out any of the ingredients for what you have on hand.

This recipe has the perfect combination of sweet, tangy and bold flavors in every bite.

25 minPrep Time

25 minTotal Time

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Ingredients

  • 3 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey
  • ½ teaspoon chili powder
  • ¼ teaspoon cumin
  • ¼-1/2 teaspoon salt, add more to taste
  • ¼ teaspoon pepper, add more to taste
  • 1/2 teaspoon finely chopped fresh cilantro
  • 3 cups cooked quinoa
  • 1 1/2 cups cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1 medium zucchini, sliced
  • 1 cup corn kernels (I used grilled - canned or frozen work as well)
  • 3/4 cup canned black beans, drained
  • ½ red onion, diced
  • 1 avocado, diced
Read the whole recipe on Life Made Sweeter