Tex-mex quinoa salad with chili-lime dressing

By Greta Podleski
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  • 1 cup uncooked quinoa, rinsed (white, red or a combination)
  • 1-3/4 cups reduced-sodium vegetable broth
  • 1 cup quartered grape tomatoes
  • 1 cup no-salt-added canned black beans, drained and rinsed
  • 1 cup whole-kernel corn (grilled is nice!)
  • 1 cup diced orange bell pepper
  • 1/2 cup chopped green onions (with white parts)
  • 1 small jalapeno pepper, very finely minced
  • 2 to 3 tablespoons minced fresh cilantro


  • 3 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil or avocado oil
  • 2 teaspoons honey
  • 1/2 teaspoon each ground cumin and chili powder
  • 1/4 teaspoon freshly ground black pepper


  1. Combine quinoa and vegetable broth in a medium pot. Bring to a boil. Reduce heat to low and simmer, covered, for about 15 to 20 minutes, or until quinoa has absorbed all liquid and is tender (check package for exact cooking time). Be careful not to burn it! Remove from heat  (leave lid on pot) and let stand for ten minutes. Uncover and let cool completely.
  2. Transfer cooked and cooled quinoa to a large bowl. Add tomatoes, beans, corn, bell pepper, onions, jalapeno and cilantro. Mix well.
  3. In a small bowl, whisk together all dressing ingredients. Pour over salad. Mix well. Cover and refrigerate at least four hours before serving.

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