Mexican Quinoa Salad
Recipe type: Salad
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
Mexican Quinoa Salad-great on top of a sweet potato, salad, or stuffed in peppers as a protein packed, plant-based, oil free dish.
  • 1 tbsp minced garlic
  • 2 jalapeños, minced and de-seeded
  • 1 cup diced red, orange, or yellow pepper (about 1 pepper)
  • 1 cup minced red onion
  • 1 15 oz. can diced tomatoes or 2 cups fresh
  • 1 cup quinoa, soaked for 4 hours (or longer), drained and rinsed
  • 1 cup water or vegetable broth, or water plus 1 tsp of my vegetable bouillon
  • 2 cups cooked black beans, or 1 can, drained and rinsed
  • 1 cup frozen organic corn, defrosted (simple run hot water over)
  • 4 cups packed greens-like kale, swiss chard (green), or spinach, chopped and cooked
  • ½ tsp cumin
  • ½-3/4 tsp of kosher salt
  • juice of 1 lime, about 2 tbsp
  • ¼ cup cilantro (or parsley)
  • ¼ tsp cayenne (if desired)
  • Freshly ground pepper to taste
  • 1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts
  1. Heat a large skillet. Once hot, add in onions, garlic, and 1-2 tbps water to prevent sticking. Sauté until slightly golden, add in jalapeño and bell peppers.
  2. Stir in quinoa, beans, broth, tomatoes, cumin, salt, and bring to a boil, reduce heat to simmer and cook until quinoa is softened (not mushy), about 15 minutes. Add additional broth if needed. Fold in corn. If using spinach, fold in once the quinoa has cooked. If using kale, blanch in a separate pan and fold in at the end.
  3. Season with freshly ground pepper and cayenne if desired.
  4. Add lime juice and fresh cilantro. Save avocado as a topping, as it doesn't taste good if folded into hot food.
  5. Great served on top of salad, a sweet potato, or omit the avocado and use as a stuffing for peppers and bake them in an enchilada sauce.
Recipe by Garden Fresh Foodie at