Tex Mex Quinoa Salad | COOKTORIA

This Mexican-style Quinoa Salad is loaded with black beans, corn, tomatoes, avocados, red onion, and cilantro. Simple, healthy, and incredibly delicious, you’ll want to make it over and over again!

Tex Mex Quinoa Salad in a large bowl with vegetables on a background

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?

About Quinoa

Did you try quinoa (pronounced KEEN-wah) yet? This grain is considered to be a superfood because of its nutritional value. Quinoa is gluten-free, high in protein, and one of the few plant foods that contains sufficient amounts of all nine essential amino acids. It has a pleasant nutty taste and slightly crunchy texture. Some people say it tastes like a cross between brown rice and oatmeal. I enjoy eating this grain very much, and if you haven’t tried it yet, I suggest you start with this quinoa salad. And if you are a quinoa-lover already, then this salad is an absolute MUST TRY for you.

Learn more about the health benefits of quinoa here: 11 Proven Health Benefits of Quinoa.

quinoa salad from up close

Main Ingredients

Cooked Quinoa. Both red and white quinoa work great here. I like to cook the quinoa a day before I make the salad. To cook it, follow the package instructions. Use vegetable broth instead of water for improved flavor.

Black Beans. Use homemade or canned black beans.

Corn. Use frozen and thawed corn, or canned corn.

Tomatoes. I prefer using cherry or grape tomatoes because they hold shape better and have a sweeter taste.

Avocado. Make sure you pick ripe avocados. Here is a handy guide on how to select avocados: How to Know When a Fresh Avocado is Ripe.

Red Onion. White onions work, too. If they’re not a fav, substitute scallions or skip it altogether.

Cilantro. Fresh cilantro is a must here. It adds a lot of flavor to the salad!

Lime Juice. Freshly-squeezed lime juice is the best for this salad. Use lemons if that’s what you have on hand. Check out my favorite lemon-lime squeezer!

Oil. I love using Avocado or Olive Oil in this salad.

Seasonings. We’ll season this salad with salt, pepper, and cumin powder. You can add a pinch of cayenne for a touch of heat.

How to Make Quinoa Salad

1. Place the cooked and cooled quinoa into a…

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