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mexican quinoa salad

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Mexican Quinoa Salad

Quinoa salad with black beans, corn, fresh tomatoes, jalapenos, farmers cheese, lime juice, and cilantro. Make this southwest quinoa salad for any occasion. Grain-like, but not really a grain, quinoa has a wonderfully nutty flavor. It’s also happily very good for you, being high in protein, fiber, magnesium, calcium, and iron.

Ingredients :
  • 3 tbsp. extra virgin olive oil
  • 1/4 cup chopped cilantro, including tender stems, packed
  • 1 jalapeno, seeded and finely chopped
  • 5 oz. queso fresco
  • 3 tomatoes, seeded and cut into chunks
  • 1 cup frozen corn, defrosted
  • 15 oz. black beans, drained and rinsed
  • 2 tbsp. lime juice
  • 1/3 cup diced red onion
  • 2 cups water
  • 1/2 tsp. salt
  • 1 cup uncooked quinoa, well rinsed
Directions :
  1. Put the rinsed quinoa, salt, and water into a pot and bring it to a boil. Cover and simmer gently until the quinoa absorbs all the water, about 10-15 minutes.
  2. Remove from heat and let sit for 5 minutes. Place into a large bowl and fluff up with a fork to help it cool more quickly.
  3. While the quinoa is cooking, prepare the rest of the salad. Soak the red onions in the lime juice and set aside. Soaking the onions in the lime juice (or lemon juice or water) helps take the edge off of them.
  4. Mix the prepped black beans, corn kernels, tomatoes, cheese, jalapenos, cilantro, and oil into a large bowl.
  5. When the quinoa has cooled, mix it into the bean mixture. Add the red onion and the lime juice and add salt, more oil or lime juice to taste.
  6. Serve at room temperature.

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