Mexican Quinoa Salad
This Mexican Quinoa Salad is perfect for a family lunch or BBQ. With quinoa, black beans, corn and roast peppers, your guests will love the combination of flavours. A taco flavoured drizzle compliments the dish, with some freshly squeezed lime juice for a bit of zing!
Prep Time15 minutes mins
Cook Time15 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch
Cuisine: Australian
Keyword: mexican quinoa salad, quinoa salad, salad, beans, corn
Servings: 8
Calories: 203kcal
Mexican Quinoa Salad
- 2 cups dried quinoa
- 4 cups water
- 200g streaky bacon
- 3 cups roast peppers
- 1 425g corn kernels
- 1 425g black beans
Taco Flavoured Drizzle
- 1 cup low fat greek yoghurt
- 35 grams taco seasoning
- 3 limes cut into wedges
Mexican Quinoa Salad
Preheat oven to 180 degrees and line a baking tray with greaseproof paper. Place a wire rack into baking tray, cook bacon for 20 minutes or until crispy. Cut into small pieces when cooled
Add 4 cups of water to a medium saucepan with 2 cups of dried quinoa. Cook until all of the water is absorbed.
Drain and rinse corn kernels
Drain and rinse black beans
Drain roast peppers
Add cooked quinoa, bacon, black beans, corn and roast peppers to a large serving bowl
Dress with Taco Drizzle and toss salad
Serve with fresh lime wedges
- The seasoning mix blends well with the yoghurt. It has a mild taste and is not too spicy.
- Use kitchen scissors to cut cooked bacon into smaller pieces
- The fresh lime juice tastes amazing squeezed all over the salad - add it at the very last minute prior to serving or give people the wedges for them to squeeze themselves.
- Vegetarian option: use fake bacon
Calories: 203kcal | Carbohydrates: 35g | Protein: 9g | Fat: 3g | Saturated Fat: 0g | Cholesterol: 1mg | Sodium: 1092mg | Potassium: 341mg | Fiber: 5g | Sugar: 2g | Vitamin A: 710IU | Vitamin C: 33.7mg | Calcium: 87mg | Iron: 2.8mg