Tex-Mex Quinoa Pasta Salad with Creamy Yogurt Dressing

• 8 oz quinoa pasta
• 1 cup cooked quinoa
• 1 cup plain Greek yogurt
• 2 tbsp lime juice
• 1 tsp ground cumin
• 1/2 tsp chili powder
• 1/2 cup diced red bell pepper
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1/2 cup black beans (rinsed and drained)
• 1/2 cup diced avocado
• 1/4 cup chopped fresh cilantro
• 1/4 cup diced red onion
• Salt to taste
• Freshly ground black pepper to taste

Steps

1. 1 Cook quinoa pasta according to package instructions; drain and rinse under cold water.
2. 2 In a medium bowl, whisk together Greek yogurt, lime juice, cumin, and chili powder until smooth.
3. 3 In a large bowl, combine cooked quinoa, red bell pepper, corn, black beans, avocado, cilantro, and red onion.
4. 4 Pour the yogurt dressing over the pasta and quinoa mixture; gently toss to coat.
5. 5 Season with salt and pepper to taste.
6. 6 Cover and refrigerate for at least 30 minutes to allow flavors to meld before serving.

Equipment

• Large bowl
• Whisk
• Cutting board and knife

Variations

• Add diced jalapeños for a spicy kick.
• Substitute quinoa with additional pasta for a heartier texture.

Substitutions

• Substitute Greek yogurt with a vegan yogurt alternative for a dairy-free option.
• Use cooked diced sweet potatoes in place of corn for a different texture.

Pairings

• Fresh guacamole
• Salsa

Nutrition

Tips

• For a richer flavor, use cilantro-lime Greek yogurt if available.
• Add a sprinkle of crumbled feta cheese for extra tanginess.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.

Freezing: This salad does not freeze well due to the avocado and yogurt dressing.

Serving Suggestions

• Pair with grilled chicken or fish for a complete meal.
• Serve with warm corn tortillas on the side.

FAQ