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  • Writer's pictureAlison Elliott

Mexican Quinoa Salad

Prep Time:

Cook Time:

Total Time:


1 c. Dry quinoa

2 c. Water

1 can Black beans (drained & rinsed)

1 can Sweet corn (drained & rinsed)

1 Tomato (chopped)

1 Onion (chopped)

3/4 c. Olive oil

1/3 c. Red wine vinegar

1 tbsp. Chili powder

1 1/2 tsp. Salt

1 tsp. Onion powder

1 tsp. Garlic powder

1/2 tsp. Cayenne powder

1/2 tsp. Dried cilantro

1/4 tsp. Red pepper flakes

1/4 tsp. Black pepper

1 Avocado (mashed, optional)


1) Bring the water to a boil. Add the quinoa and let simmer for 15 minutes. Set aside to cool when done.

2) In a medium size bowl, combine 1 can drained and rinsed beans, 1 can drained and rinsed corn, 1 chopped tomato, and 1 chopped onion.

3) In a separate bowl, make the dressing by combining the 3/4 c. olive oil, 1/3 c. red wine vinegar, 1 tbsp. chili powder, 1 1/2 tsp. salt, 1 tsp. onion powder, 1 tsp. garlic powder, 1/2 tsp. cayenne powder, 1/2 tsp. dried cilantro, 1/4 tsp. red pepper flakes and 1/4 tsp. black pepper. Stir the dressing together.

4) Add the cooked quinoa to the medium size bowl. Next, stir in the dressing.

5) Option to serve with a dollop of mashed avocado.

Serving Size: 6

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