This quinoa salad is fresh, colorful, and deeply satisfying—perfect for a light dinner, meal prep, or as a healthy alternative to macaroni or potato salad. Packed with plant-based protein, fiber, and vibrant vegetables, it’s a dish that feels hearty while staying light and nourishing. The zesty ginger-lime dressing ties everything together with a refreshing, slightly tangy flavor that brightens each bite.
Quinoa, the base of the salad, is a true superfood. Naturally gluten-free and rich in magnesium, iron, calcium, and all nine essential amino acids, it’s considered a complete protein. Combined with black beans, sweet corn, creamy avocado, and juicy tomatoes, this salad offers a well-rounded mix of textures and flavors—all ready in under 30 minutes. It’s make-ahead friendly, travels well, and tastes even better after the flavors meld in the fridge.
INGREDIENTS:
Salad
1 1/2 cups uncooked quinoa
3 cups water (or vegetable or chicken broth)
2 – 15 ounce cans black beans, rinsed and drained
1 1/2 cups corn kernels, (fresh, or thawed from frozen)
1/4 cup fresh cilantro leaves
2 avocados, diced into 1/2 inch cubes
1 – 1/2 cups grape tomatoes, sliced in half (about a pint)
Dressing
1 clove garlic, minced
1/4 cup extra virgin olive oil or avocado oil
1/2 cup fresh ginger root, peeled and minced
1/4 cup fresh lime juice
2 tablespoons white balsamic vinegar
1 tablespoon honey
Zest from one lime
1/4 cup fresh cilantro leaves (stems okay)
Salt and pepper to taste
METHOD:
Rinse and drain quinoa thoroughly under cold water. In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and allow to cool to room temperature.
In a blender or food processor, combine garlic, oil, ginger, lime juice, vinegar, honey, lime zest, cilantro, salt, and pepper. Blend until smooth. Taste and adjust seasoning as needed. Store in a jar in the refrigerator until ready to use.
In a large bowl, combine cooled quinoa, black beans, corn, tomatoes, avocado, and cilantro. Gently toss to mix.
Pour the dressing over the salad and toss until evenly coated. Cover and refrigerate for at least 1 hour to let the flavors meld.
Spoon into bowls and garnish with extra cilantro or lime wedges, if desired.
YIELD: Serves 6
VARIATIONS:
-
Add a handful of arugula, baby spinach, or microgreens for extra nutrients.
-
Boost protein by topping with salmon, cooked shrimp, or diced chicken.
-
Swap the black beans for chickpeas or kidney beans for a different flavor profile.
