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Recipe: Summer Mexican Quinoa Salad

Sep 05, 2019

Shake up your dinner menu with this salad.

Yield: 6 servings



1 15-ounce can black beans, drained and rinsed

2 avocados, seeded and cubed

12 ounces corn, fresh or frozen (thawed)

2 cups cherry tomatoes, halved

1/2 cup red onion, diced

1/3 cup cilantro, chopped

1 cup quinoa, cooked

1/2 cup feta cheese


1/3 cup fresh lime juice, more if desired

3 tablespoons olive oil, extra virgin

1 teaspoon honey (or any sweetener)

2 tablespoons fresh cilantro, finely chopped

½ teaspoon granulated garlic

½ teaspoon chili powder

1 teaspoon smoked paprika

1 teaspoon sea salt, or to taste

Fresh ground pepper to taste


  1. In a small bowl, whisk the lime juice, olive oil, honey, smoked paprika, cilantro, chili powder, granulated garlic, ground pepper, and salt.
  2. Place the quinoa and veggies in a large bowl (except the avocado) and pour the dressing over them. Toss gently to combine well.
  3. Add the avocado on top and toss gently or just leave them on top. Finish seasoning to taste.
  4. Serve immediately. Store leftovers in refrigerator.

Nutrition facts (per serving)

Calories: 144

Total fat: 5 g

Total carbohydrates: 22 g

Dietary fiber: 4.5 g

Sodium: 85 mg

Sugar: 2.6 g