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Mexiquinoa Salad


Mexiquinoa Salad

Super healthy quinoa, corn, black beans, and cilantro combine to make a festive and easy-to-make side dish, appetizer, or crowd-pleasing party dish. Make sure to rinse the quinoa before using to remove the saponins.

See all recipes for corn.

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  • 1 Cup quinoa
  • 2 Cups vegetable broth, chicken broth, or water
  • 1/2 Teaspoon sea salt
  • 1 Cup cooked corn kernels
  • 1 Cup cooked black beans
  • 3 scallions, sliced
  • 1 small bunch cilantro leaves, chopped
  • 2 Tablespoons olive oil
  • Zest and juice of 1 lime
  • 1/2 Teaspoon ground cumin
  • Salt and pepper, to taste


Combine the quinoa and broth (or water), and salt in a saucepan, and bring to a full boil over high heat. Reduce the heat to a simmer, cover with a lid, and cook until all of the broth or water is absorbed, about 15-20 minutes. (When done the grains will look almost clear.) Fluff with a fork and let stand until cool.


Place the quinoa in a salad bowl, add the corn, black beans, scallions, cilantro, olive oil, lime zest and juice, and cumin. Season with salt and pepper, to taste. Toss to combine and serve.