This zesty Latin quinoa salad is one of my favorite lunches these days. Fresh and colorful, I simply adore that this salad is made out of quinoa as the main ingredient.
It also comes with a variety of colorful ingredients. Combined, they make this zesty quinoa salad an explosion of Latin flavors.
Latin Quinoa Salad: A Feast of Flavors and Colors
Abundant fresh cilantro leaves, red bell pepper, jalapeño, red onion… All these ingredients, finely chopped, are complemented with black beans and sweet corn kernels.
I jazz this salad with a zesty dressing to make it more appealing. I create a delicious citrusy vinaigrette by combining lime zest and juice with extra virgin olive oil, red wine vinegar, and pink salt from the Himalayas.
This zesty Latin quinoa salad makes a protein-packed lunch at home or on the go. It’s also a nice appetizer or a side dish to pair with poultry, fish, or beef.
Is Quinoa a Superfood?
Yes! Quinoa is a superfood! Quinoa is not only high in fiber (it contains 16 grams of fiber for every 100 grams.) It’s also high in protein (15 grams per 100 grams). Quinoa is rich in amino acids, antioxidants, vitamins, and minerals, including vitamins B and iron, potassium, calcium, and phosphorus.
I love quinoa because it’s gluten-free, packed with fiber and protein, and very satisfying. But I love quinoa the most because it’s like a neutral vehicle to transport all the flavors and textures of whatever ingredients in a myriad of combinations.
How to Make Zesty Latin Quinoa Salad
To make this salad you’ll need a couple of kitchen tools and ingredients you can easily find online through my Amazon Affiliate Program, including:
I hope you like this recipe as much as I do. Please watch and like my video demo on how to make the perfect quinoa, and if you haven’t done so yet, please subscribe to my YouTube channel. Thank you for visiting my Amazon Store.
Zesty Latin Quinoa Salad
Ingredients
- 2 cups of quinoa cooked
- 1 cup red bell pepper finely diced
- 1 cup red onion finely chopped
- ¼ cup of jalapeño pepper finely chopped
- 2 cups of cilantro leaves chopped
- 1 can of organic black beans rinsed and drained
- 1 can of sweet corn kernels drained
For the Vinaigrette
- 1/3 cup of extra virgin olive oil
- 3 tablespoons of fresh lime juice
- 3 tablespoons of red wine vinegar
- the zest of a lime
- pink salt from the Himalayas
Instructions
- In a big bowl add all the ingredients for the salad and stir well.
- In a small bowl, add all the ingredients for the vinaigrette and mix with a fork to emulsify.
- Add the vinaigrette to the salad and mix to combine.
- Cover and refrigerate at least for 1 hour before serving.
Video
Nutrition
Notes
Did you make this recipe?
Tag @enrilemoine on Instagram and hashtag it #byenrilemoine. Thank you!
You may like my other delicious quinoa recipes:
