Whip up this vibrant and nourishing fiesta salad in simply quarter-hour! Full of quinoa, black beans, and recent veggies, it’s a fast, versatile meal good for leftovers on-the-go or faculty lunches.
In search of a fast, vibrant, and meal-worthy salad that’s prepared in underneath quarter-hour? Meet my Loaded Fiesta Salad! This vibrant dish is filled with fibre, protein, and all of the flavours of a fiesta—good for a busy weeknight dinner or a straightforward lunchbox resolution. As a busy dietitian mother of three children, every with their very own after-school actions, meals like this are such a life-saver!
Bonus? It’s tremendous versatile. Serve it by itself, scoop it up with tortilla chips, wrap it in a tortilla, or pile it onto crackers for a satisfying snack. Whether or not you’d prefer to maintain it plant-based or favor including some rotisserie rooster for further protein, this salad is a lunch (or dinner) winner each time.
Why This Dietitian Loves This Fiesta Salad
I imply, what’s to not love a few 15-minute recipe?! In fact, it’s additionally nutrient-dense. Quinoa not solely makes this salad further filling but in addition provides a lift of plant-based protein and fibre. In case you’re like me and love meal-prepping quinoa, this salad is a straightforward technique to put these leftovers to good use. That stated, there are just a few extra the reason why I maintain coming again to this salad:
- Fast and Simple: Utilizing leftover quinoa makes it a 6-minute meal. Even when cooking quinoa recent, it’s prepared in quarter-hour or much less.
- Finances-Pleasant: Pantry staples like black beans and canned corn maintain it reasonably priced with out lacking out on vitamin.
- Versatile: It’s as scrumptious with a fork as it’s scooped onto chips or crackers.
- Excellent for Lunches and Leftovers: The flavours solely get higher the subsequent day, making it good for college lunches or leftovers.
What You’ll Must Make a Fiesta Salad
Chances are high, you possible have a lot of the components able to go in your fridge and pantry!
For the French dressing:
- Lime juice
- Olive oil
- Garlic powder
- Floor cumin
- Salt and pepper
For the Salad:
- Cooked quinoa
- Black beans
- Corn kernels
- Tomatoes
- Bell pepper
- Cilantro
- Cooked rooster (elective)
- Tortilla chips, crackers, toast, or wraps (elective)
Making This Fiesta Salad is Simple
If cooking quinoa recent, convey ⅓ cup raw quinoa and ⅔ cup water to a boil in a small pot. Cowl, cut back warmth to low, and cook dinner for 12–13 minutes till the water is absorbed. Fluff with a fork.
In a small jar or bowl, mix lime juice, olive oil, garlic powder, floor cumin, salt, and pepper. Shake or whisk till mixed.
In a big bowl, mix the quinoa, black beans, corn, tomatoes, bell pepper, cilantro, and rooster (if utilizing). Pour the French dressing over the salad and toss to coat.
Get pleasure from instantly together with your favorite chips, crackers, or wraps—or maintain it easy and seize a fork!
Ideas and Notes to Modify this Recipe
- Make it Vegan: Skip the rooster, and it’s nonetheless a hearty, satisfying meal.
- Meal Prep Hack: Retailer leftovers in an hermetic container within the fridge for as much as 3 days.
- Customise It: Add diced avocado, a sprinkle of feta cheese, or a splash of sizzling sauce for an additional punch of flavour.
This Loaded Fiesta Salad is a recipe my household by no means will get bored with—it’s simply that good. Whether or not it’s served as a principal or a facet, it’s a dish that can maintain everybody coming again for seconds. Strive it out and let me know your favorite technique to serve it: fork, chip, wrap, or cracker?
Extra Salad Recipes from My Kitchen
Loaded Fiesta Salad
Yield:
7-8 cups
Prep Time:
1 minute
Cook dinner Time:
14 minutes
Complete Time:
quarter-hour
Whip up this vibrant and nutritious fiesta salad in simply quarter-hour! Full of quinoa, black beans, and recent veggies, it’s a fast, versatile meal good for any event.
Components
For the French dressing
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon floor cumin
- Salt and pepper, to style
For the salad
- 1 cup cooked quinoa
- 1 can (540 mL/19-ounces) black beans, drained and rinsed
- 1 can (540 mL/19-ounces) corn kernels, drained and rinsed
- 1 cup tomatoes of selection, diced
- 1 pink, orange or yellow bell pepper, diced
- 1/4 cup cilantro, chopped
- 3/4 cup shredded or diced cooked rooster, elective
- Tortilla chips, crackers, toast or wraps, for serving, elective
Directions
- If wanted, make the quinoa for the salad, following the directions within the notes under. Whereas it cooks, proceed with the recipe.
- Make the French dressing: To a small jar or bowl, add the lime juice, oil, garlic powder, floor cumin, salt and pepper. Safe the lid and shake properly for 10 to fifteen seconds, or whisk till mixed. Put aside.
- Drain and rinse the beans and corn. Put together the tomatoes, bell pepper, cilantro and rooster (if utilizing), including them to a big serving bowl as you go. Add the quinoa and toss, till mixed. Pour all the French dressing over the salad. Toss once more to coat, and serve.
Notes
Notes: If making the quinoa recent: To a small pot, add 1/3 cup raw quinoa and a couple of/3 cup water. Convey to a boil over excessive warmth, then instantly cowl and cut back the warmth to low. Cook dinner, coated, for 12 to 13 minutes on low, till the water is absorbed. Fluff with a fork.