Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing
Bright and crunchy bell peppers, grilled corn, and avocado bring this light and hearty chopped fiesta quinoa salad with cilantro lime dressing to life!
Servings:4 servings
Ingredients
- 6-8 cups chopped romaine lettuce
- 2 ears yellow corn
- 1 cup black beans
- salt and pepper to taste
- 3 bell peppers, diced (I used a combination of red, yellow, and orange)
- 2 avocados, thinly sliced or diced
- 1 cup cooked quinoa
Dressing
- ½ cup packed cilantro leaves
- juice of 3 limes
- ½ teaspoon salt, or to taste
- 1 teaspoon minced garlic
- ¼ cup olive oil
Instructions
- Season corn with salt and pepper to taste. Cook the corn by grilling for about 8-10 minutes over medium heat, rotating throughout) Cut corn off the cob and set aside.
- Combine all dressing ingredients in a food processor or blender and pulse until smooth.
- Combine lettuce, corn, black beans, bell peppers, avocados, and quinoa in a large bowl and toss to combine. Serve with dressing and garnish with lime wedges and additional cilantro if desired.
Notes
This salad keeps pretty well, cover tightly and store in the fridge up to three days.
Nutrition
Calories: 423 kcal, Carbohydrates: 35 g, Protein: 9 g, Fat: 30 g, Saturated Fat: 4 g, Sodium: 305 mg, Potassium: 913 mg, Fiber: 14 g, Sugar: 5 g, Vitamin A: 2946 IU, Vitamin C: 124 mg, Calcium: 39 mg, Iron: 3 mg