Mexican Quinoa Salad

I love the combo of fresh cilantro with beans, tomatoes and Mexican flavors.

Quinoa is a quick and easy grain to cook.  This salad recipe is fast and easy to make.  It’s a great summer dish loaded with flavor and protein, is vegan and fat free.  Healthy, hearty and tasty.

Ingredients:  all of my ingredients are organic and non-GMO

1 cup plain uncooked quinoa and 1/4 cup of red uncooked quinoa.

1 cup frozen corn kernels, thawed (could use fresh corn off the cob)

2 cups water or veggie stock

pinch of Himalayan salt

15 oz. black beans, rinsed and drained

1/2 cup diced yellow or red pepper

1/2 cup diced tomotoes or halved cherry tomatoes

1/4 cup fresh cilantro leaves, diced


2 tsp lime zest

1 tbsp lime juice

2 tsp cumin

2 tsp chili powder

2 tbsp tamari

2 tsp apple cider vinegar

Place quinoa, corn and salt in water or stock and bring to a boil.  Simmer, covered for about 20 minutes on low.  While quinoa is cooking make dressing by whisking together dressing ingredients in small bowl.  After quinoa is done cooking transfer to a bowl and fluff with a fork.  Stir in black beans and tomatoes, peppers, cilantro and dressing.  Stir to mix well.  Season with more salt if needed.  It’s great warm, cold or even good the next day.




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