Mexican Quinoa Salad
Prep time
Cook time
Total time
This Mexican Quiona Salad is healthy, flavorful, filling & will leave your body feeling great!
Recipe type: Dinner
Serves: 4
  • 1 cup quinoa
  • 2 cups vegetable broth
  • ½ large onion, diced (~1½ cups diced onion)
  • 1 15 oz can hominy corn, drained
  • 1 15 oz. can black beans, drained
  • 1 cup salsa + extra for topping
  • Romaine or other lettuce
  • Salt and pepper to taste
  • Cilantro
  • Avocado, diced
  • Tomato, diced
  1. To cook the quinoa, combine the vegetable broth and quinoa in a pot and bring to a soft boil. When it starts to boil, turn to low and let cook covered until fluffy and has absorbed all liquid. (about 10-15 minutes)
  2. While the quinoa is cooking, sauté the onion in 1 Tbsp olive oil on medium high until soft and fragrant. Add in the corn with 1 more Tbsp olive oil and cook until it is slightly browned (sauté every minute to make sure it doesn't stick).
  3. Once the mixture is slightly browned, take off heat and stir in the salsa and cooked quinoa.
  4. Next, fold in the black beans and add salt and pepper to taste, if needed.
  5. Top with lots of cilantro, diced onion, avocado and extra salsa!
  6. Enjoy :)
You can also serve this salad over tortilla chips if desired. It is great as left overs, too, so perfect to take to work or school for lunch!
Recipe by Cook up Love at