Corny Quinoa Salad With Jalapeno Lime Vinaigrette Recipe

I absolutely love this Corny Quinoa Salad recipe because it’s a vibrant, nutrient-packed dish that keeps my taste buds dancing with the perfect blend of fresh veggies and zesty vinaigrette. Plus, it’s super easy to whip up and makes meal prep feel like less of a chore and more of a self-care ritual!

I enjoy creating beautiful and nutritious dishes, and this Corny Quinoa Salad with Jalapeno Lime Vinaigrette is one of my favorites. It combines protein-packed quinoa with sweet corn, black beans, and fresh cherry tomatoes, making for a tasty and colorful dish.

As with most salads, its beauty lies in the vinaigrette. This one is zesty and punchy, thanks to the quantity of jalapenos used (although you can adjust this downward if you prefer less heat) and the amount of lime juice.

Ingredients

Quinoa:
An absolutely nutritious, gluten-free supply of complete protein and fiber.

Sweet Corn:
Imparts sweetness and crunch, loaded with vitamins and carbs.

Red Bell Pepper:
Rich in vitamin C, supplies bright color and crisp texture.

Black Beans:
Filled with protein and fiber, increasing the heartiness.

Olive Oil:
Source of healthy fat that lends richness to the vinaigrette.

Lime Juice:
The refreshing tanginess, a wealth of vitamin C, and the brightness of flavors.

Jalapeno:
Delivers a robust flavor and an invigorating effect on metabolism.

Ingredient Quantities

• 1 cup quinoa, rinsed
• 2 cups water
• 1 can (15 oz) sweet corn, drained
• 1 red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, finely chopped
• 1 cup black beans, rinsed and drained
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 jalapeno, seeded and minced
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• Salt and pepper to taste

Instructions

1. Using a fine-mesh sieve, wash the quinoa under cold water until the water runs clear. This will remove any bitterness and ensure that the quinoa tastes right in the finished dish.

2. In a medium saucepan, mix the quinoa with 2 cups of water. Heat over medium until boiling.

3. After the water comes to a boil, lower the heat, cover, and let everything simmer for around 15 minutes. You want to let the quinoa soak up the water and become fluffy, not let it hang out in a sauna and become mushy.

4. Take the quinoa off the heat and allow it to sit for 5 minutes, still covered. Then, using a fork, fluff the quinoa and let it cool.

5. In a big bowl, mix the cooled quinoa, sweet corn, diced red bell pepper, halved cherry tomatoes, chopped red onion, black beans, and fresh cilantro. Gently stir to combine.

6. In a small bowl or jar, combine to make the vinaigrette: olive oil, lime juice, apple cider vinegar, minced jalapeno, minced garlic, and ground cumin. Whisk this mixture well.

7. The quinoa salad is tossed together so that all the ingredients are evenly coated. Then the vinaigrette—jalapeño lime in this case—is poured over the salad and the salad is tossed again. One cannot, I now realize, dump a vinaigrette over a salad and hope that it will evenly dress the salad ingredients without some laborious tossing and some ingredient displacement.

8. Add salt and pepper to the salad for taste. If the salad is lacking zest, give it a bit more lime juice or cumin.

9. Ensure the salad is thoroughly cold by placing it in a refrigerator for a minimum of 30 minutes. This will not only bring the temperature of the salad down to a level suitable for eating but will also allow the flavors to meld together and taste their best.

10. Chilled or at room temperature, the Corny Quinoa Salad is a refreshing, not-too-spicy, and very tasty dish.

Equipment Needed

1. Fine-mesh sieve
2. Medium saucepan with lid
3. Large mixing bowl
4. Small bowl or jar
5. Fork
6. Whisk
7. Refrigerator

FAQ

• Q: Can I use fresh corn instead of canned?
  A: Yes, fresh corn can be used. Simply cook the kernels first for a few minutes before adding them to the salad.
• Q: Is there a substitute for cilantro?
  A: Parsley makes a good alternative if you’re not a fan of cilantro.
• Q: How should I store the salad?
  A: Store the salad in an airtight container in the refrigerator for up to 3 days.
• Q: Is this recipe gluten-free?
  A: Yes, this recipe is naturally gluten-free.
• Q: Can I make this salad ahead of time?
  A: Yes, you can prepare it a day in advance, but it’s best to add the vinaigrette closer to serving time to keep the ingredients fresh.
• Q: What kind of quinoa should I use?
  A: Any type of quinoa can be used; white, red, or black quinoa all work well in this salad.
• Q: How spicy is the jalapeno lime vinaigrette?
  A: The vinaigrette has a mild to medium heat. Adjust the amount of jalapeno to suit your spice preference.

Substitutions and Variations

1 cup quinoa, rinsed—substitutable with brown rice or bulgur
1 red bell pepper, diced—substitute with yellow or orange bell pepper
1/2 red onion, finely chopped – an alternative could be using green onions or shallots.
1 cup black beans, rinsed and drained – substitute with kidney beans or chickpeas
1 jalapeno, with seeds and minces – a replacement with a serrano pepper or a pinch of cayenne pepper from the heat section

Pro Tips

1. Enhance the Flavor of Quinoa Before cooking the quinoa, consider toasting it in a dry pan for a few minutes until it gives off a nutty aroma. This step can add an extra layer of flavor to the quinoa.

2. Maximize Lime Juice Roll the lime firmly on the counter before juicing to release more juice. This simple trick can help you get the most out of each lime, maximizing flavor in your vinaigrette.

3. Consider Fresh Corn If fresh corn is available, consider using it instead of canned corn. Grill or roast the corn for a smoky flavor before adding it to the salad to enhance the overall taste.

4. Customize Heat Levels If you enjoy spicy flavors, keep some of the jalapeño seeds or use two jalapeños instead of one. Conversely, for a milder dish, substitute the jalapeño with a milder pepper like a poblano.

5. Prepare Ahead of Time This salad tastes even better when the flavors have had time to meld together. Consider making it a day in advance and let it rest overnight in the fridge to allow the ingredients to marinate in the vinaigrette fully.