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Quinoa Mexican Salad

Learn how to make a Latin style Quinoa Salad

Fresh and fulfilling summer salad, packed with jalapeños, black beans and tomatoes and versatile enough to adapt to whatever vegetables are available 

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Here's what you will need:

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- 2 cloves garlic, minced

- 1 jalapeño pepper, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes
- 1 cup corn kernels

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- 1 teaspoon chilli powder

- 1/2 teaspoon cumin salt and pepper to taste

- 1 avocado, halved, seeded, peeled and diced

- Juice of 1 lime

- 2 tablespoons chopped fresh cilantro leaves

     (add more if you like cilantro)

How to make Quinoa Salad:

Step 1:

Sautee garlic and the jalapeños, stirring frequently until fragrant and browning, about 1 minute.

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Step 2:
Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin;
season with salt and pepper, to taste.

 

Step 3:

Bring to a boil; cover, reduce heat and simmer until the quinoa is cooked through, about 20 minutes.

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Step 4:

Stir in avocado, lime juice and cilantro. Serve immediately and enjoy!

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