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Mexican Quinoa Salad

  • Recipe Submitted by on

Category: Side Dishes, Salads, Mexican

 Ingredients List

  • 1 cup uncooked quinoa
  • 1 1/2 cups black beans (or a 15 oz. can)
  • 1 1/2 cups corn (I used frozen, thawed)
  • 1 1/2 cups cherry tomatoes, quartered
  • 1 red bell pepper, diced
  • 5 green onions, diced
  • 1/2 cup chopped fresh cilantro (more to taste)
  • Optional: serve topped with avocado
  • {For the dressing}
  • 2 Tbsp. olive oil
  • 1 tsp. cumin
  • 1 garlic clove, minced
  • Juice from 1 lime (more to taste)
  • 1/4 tsp. salt


1. Rinse and drain quinoa. Add to pot with 2 cups water and bring to a boil.

2. Cover, reduce heat to low, and simmer for 20 minutes or until water has absorbed and quinoa is tender.

3. In a small bowl, add all five dressing ingredients and whisk together to thoroughly combine.

4. In a large bowl, add the cooked quinoa with all other salad ingredients.

5. Pour dressing over the top and toss to combine.

6. Can serve immediately or chill before serving.

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