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–+ servings

Mexican Quinoa Salad

This is the salad you make when you want something fresh, colorful, and impressive—but also need dinner finished before your motivation mysteriously disappears. Quinoa, avocado, black beans, tomatoes, and plenty of lime team up to prove how much flavor a simple bowl can hold.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Servings 4

EQUIPMENT (PAID LINKS)

Ingredients
  

  • 1 cup quinoa
  • 1 ½ cups water
  • 1 ear fresh corn or ½ cup cooked kernels
  • ¼ cup finely chopped red onion
  • 2 medium tomatoes diced
  • ½ cup chopped cilantro
  • 1 jalapeño seeded and finely chopped
  • 1 cup cooked black beans about 6 ounces
  • 1 avocado diced
  • Juice of 2 limes about 4 tablespoons
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon pepper plus more to taste

Instructions

  • Cook Quinoa and Corn: Add quinoa, water, ½ teaspoon salt, and ¼ teaspoon pepper to a pot. Place the corn on top (still on the cob). Bring to a boil, cover, reduce heat to low, and simmer 12–15 minutes. Remove from heat and let sit 5 minutes, then remove the corn and fluff the quinoa.
    1 cup quinoa, 1 ½ cups water, 1 ear fresh corn or ½ cup cooked kernels
  • Chop Ingredients: While the quinoa cooks, finely chop the red onion, dice the tomatoes, chop the cilantro, and chop the jalapeño. Set everything aside.
    ¼ cup finely chopped red onion, 2 medium tomatoes, ½ cup chopped cilantro, 1 jalapeño
  • Remove Corn Kernels: Once the corn is cool enough to handle, cut the kernels off the cob and place them in a bowl.
  • Dice Avocado: Dice the avocado last to keep it fresh and set it aside.
    1 avocado
  • Assemble Salad: Add the fluffed quinoa to a large salad bowl. Add all the chopped vegetables, corn kernels, black beans, and diced avocado. Season with lime juice, more salt, and pepper to taste. Mix gently and serve.
    1 cup cooked black beans