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Large white bowl of quinoa corn gluten-free salad with black beans, avocado, and lime wedges on wood table

Quinoa Corn Gluten-Free Salad with Lime Herb Dressing

A bright, protein-packed quinoa and corn salad with black beans, avocado, and a lime-cumin dressing. Gluten-free, ready in 40 minutes, and holds well in the fridge for days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

Salad
  • 190 g (1 cup) white quinoa, uncooked rinsed well
  • 480 ml (2 cups) water for cooking quinoa
  • 1/2 tsp salt for quinoa cooking water
  • 300 g (2 cups) corn kernels fresh, frozen, or canned and drained
  • 240 g (1 can, 15 oz) black beans drained and rinsed
  • 1 medium red bell pepper diced small
  • 60 g (1/2 small) red onion finely diced
  • 1 small jalapeño seeded and minced
  • 1 large avocado diced, add just before serving
  • 15 g (1/2 cup loosely packed) fresh cilantro roughly chopped
Lime Herb Dressing
  • 3 tbsp fresh lime juice about 2 limes
  • 3 tbsp olive oil
  • 1 tsp ground cumin
  • 1 clove garlic minced
  • 1 tsp honey or maple syrup maple syrup for vegan
  • 1/2 tsp salt adjust to taste
  • 1/4 tsp black pepper

Method
 

Cook the Quinoa
  1. Rinse quinoa in a fine-mesh strainer under cold water for 30 seconds.
  2. Heat a medium saucepan over medium heat. Add the rinsed quinoa and toast dry for 2 minutes, stirring, until it smells faintly nutty.
  3. Add 480 ml water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until water is absorbed.
  4. Remove from heat, keep covered for 5 minutes, then fluff with a fork. Spread onto a sheet pan or wide plate to cool for 10 minutes.
Char the Corn
  1. Heat a dry skillet over high heat until very hot.
  2. Add corn kernels in a single layer (work in batches if needed) and cook without stirring for 2-3 minutes until charred in spots. Stir once and cook 1 more minute. Set aside.
Make the Dressing
  1. Whisk together lime juice, olive oil, cumin, minced garlic, honey, salt, and black pepper in a small bowl until combined.
Assemble the Salad
  1. Add slightly warm quinoa to a large bowl. Pour dressing over and toss to coat.
  2. Add charred corn, black beans, red bell pepper, red onion, and jalapeño. Toss gently to combine.
  3. Taste and adjust salt or lime juice as needed.
  4. Just before serving, fold in diced avocado and fresh cilantro. Serve immediately or refrigerate without avocado for up to 4 days.

Notes

Nutrition is calculated per serving including avocado and dressing. Values will vary slightly based on corn type and avocado size.