Spice up your mealtime with our Mexican Rice Quinoa Avocado Salad! A zesty blend of flavors with a nutritious twist. 🥑🌶️

OVERVIEW

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Servings: 4 servings
• Calories: Approximately 350 kcal per serving

INGREDIENTS

For the Salad:

• 1 cup cooked quinoa
• 1 cup cooked rice (white or brown)
• 1 avocado, diced
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or frozen)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and finely chopped (optional)
• Salt and pepper to taste
• Lime wedges for serving

For the Chili Dressing:

• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 clove garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• Salt and pepper to taste

INSTRUCTIONS

1. Cook Quinoa and Rice:
   • Cook quinoa and rice separately according to package instructions. Let them cool to room temperature.
2. Prepare Salad Ingredients:
   • In a large mixing bowl, combine the cooked quinoa, rice, diced avocado, black beans, corn kernels, cherry tomatoes, red onion, cilantro, and jalapeño (if using).
   • Season with salt and pepper to taste.
3. Make Chili Dressing:
   • In a small bowl, whisk together the olive oil, lime juice, minced garlic, ground cumin, chili powder, paprika, salt, and pepper. Adjust seasoning to taste.
4. Combine Salad and Dressing:
   • Pour the chili dressing over the salad ingredients in the bowl.
   • Gently toss until everything is well coated with the dressing.
5. Chill and Serve:
   • Cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld together.
6. Serve:
   • When ready to serve, give the salad a final toss.
   • Serve chilled with lime wedges on the side for squeezing over the salad.
7. Enjoy: Enjoy this vibrant and flavorful Mexican rice, quinoa, avocado salad with chili dressing as a refreshing and nutritious meal!
8. Optional Additions:
   • For extra protein, add grilled chicken, shrimp, or tofu.
   • Top with crumbled feta or cotija cheese for a creamy addition.
9. Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. The avocado may brown slightly, but the flavors will still be delicious.