Mexican Quinoa Salad

1 cup quinoa (uncooked)
15 oz. can black beans
8 oz. cherry tomatoes
1 orange bell pepper
1 1/2 cups corn (I used frozen, thawed)
4 green onions
1/2 cup fresh cilantro
Optional: avocado for serving

For the dressing:
1 tsp. cumin
1 garlic clove, minced
Juice from 1 lime, more to taste
1/4 tsp. salt

  1. Rinse and cook quinoa according to package directions. (Feel free to use broth instead of water for more flavor.)
  2. Meanwhile, in a small bowl, add dressing ingredients and whisk to combine. Set aside.
  3. Rinse and drain beans. Dice the bell pepper, slice the green onions, quarter the cherry tomatoes, and chop cilantro.
  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. Serve immediately or chill first for flavors to blend.

Original Recipes visit: Mexican Quinoa Salad @

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