Behold my friends – Tex-Mex Quinoa Salad. I have enjoyed it for lunch at least twice a week for the past few months because I LOVE it so much. All of the flavors work great together and it’s also easy to make.

Even my husband, who doesn’t like quinoa, said that this salad is very tasty. That’s a big win for me. I, personally, like quinoa and Mexican-inspired recipes, so this salad is right up my alley. How about you give it a try?


3 cups cooked quinoa*

1 can black beans, rinsed

1 cup corn frozen and thawed, or canned

2 small avocados

2 cups cherry tomatoes, chopped

1/2 medium red onion, diced

1/2 cup chopped cilantro

2 limes, juiced

2 tbsp. olive oil

1 tsp. salt or to taste

1 tsp. pepper or to taste

1 tsp. cumin powder or to taste

1/8 tsp. cayenne optional


Place the cooked and cooled quinoa into a large bowl. Add the black beans, corn, onion, tomatoes, avocados, and cilantro.

Squeeze the limes, grizzle with olive oil, and season the salad with salt, pepper, and cumin powder. Add a pinch of cayenne pepper, if preferred. Mix everything well.

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