Mexican Quinoa Salad with a Cilantro Lime Vinaigrette
Serves 4 to 6
2 ½ cups (460 g) cooked quinoa
½ medium red onion, diced
2 roma tomato, seeded and diced
½ cup (85 g) black beans, drained and rinsed
½ cup (85 g) frozen corn, thawed
1 shallot, minced
1 garlic clove, minced
½ bunch cilantro, minced
2 teaspoons (10 mL) cumin
1½ teaspoons (7.5 mL) honey
2 limes juiced
2 tablespoons (30 mL) white balsamic vinegar
⅓ cup (80 mL) extra virgin olive oil
salt and pepper to taste
queso fresco, crumbled
Place quinoa, red onion, tomatoes, black beans, and corn into a large mixing bowl and gently toss together. Lightly season with salt and pepper. Set aside.
Place the shallot, garlic, cilantro, cumin, lime juice, and balsamic vinegar in a small bowl and whisk together.
While whisking, add the oil in a slow and steady stream until fully incorporated. Season with salt and pepper.
Pour the vinaigrette over the quinoa mixture and toss together until well coated.
Sprinkle with queso fresco and serve.