Add Mexican Quinoa Salad to your next meal plan. This recipe is protein packed combining two cups of quinoa with black beans, bell peppers, jalapeños, green onions, fresh corn, and Cotija cheese. Top it with Avocado Crema or just a drizzle of olive oil!
I’ve been blogging for almost three years now, with my first blog post being published on my 50th birthday. For those of you who are counting, yes, I’m almost 53. 😀 So in that time, I’ve learned a TON about the food blogging industry and how competitive it really is. Folks, there are a lot of cooks blogging from their homes! But more than anything, I’ve realized how quality content is king.
This recipe is replacing an earlier one that wasn’t so great. In fact, my son Josh pointed that out recently after he made it. Oops, sorry Josh! So this is a revamped quinoa salad that has most of the original ingredients, but NO vinegar. It’s also something I’ve made a ton over the years and want to share this new and improved recipe with you.
Lesson learned. Always check and double-check recipe ingredients and instructions. Test and re-test.
Ingredients needed for Mexican Quinoa Salad:
- Quinoa – Quinoa is a SUPER food. It’s a seed (prepared as a grain) that is high in protein and loaded with vitamins and minerals. It’s also high in fiber, naturally gluten-free (if you are watching that), and is low on the glycemic index.
- Chicken Broth – I like using a lower-sodium broth.
- Corn – Use fresh corn on the cob for best flavor. Otherwise, frozen corn or even canned would also work.
- Black Beans – Just one can is needed.
- Green Onions – The perfect mild onion for this salad, and one of my favorites for any salad.
- Bell Peppers – You can use any color combination, but I love the sweeter flavors of red and yellow.
- Jalapeño Peppers – If you take the seeds and rind out, the spice will be minimal. I like spicy, so I now like to serve some on the side – mostly for me!
- Cotija Cheese – This Mexican cheese is best. I like to buy the chunk and crumble it myself.
- Olive Oil – A few drizzles on top of each serving can easily replace the Avocado Crema. But both are excellent toppers.
- Salt and Pepper – Kosher Salt and Freshly Ground Black Pepper are my go-to.
Ingredients needed for Avocado Crema:
- Avocado – Use one large or two small to medium avocados.
- Sour Cream Light – You can substitute plain Greek yogurt here instead, if preferred.
- Cilantro – The fresh herb I keep in my refrigerator at all times!
- Lime – Use a citrus press or your hands to squeeze the juice out.
- Garlic Salt – Add the amount you like.
How to make Mexican Quinoa Salad with Avocado Crema:
- Make quinoa. You’ll need to make this far enough in advance for it to cool. Make it on your stove top or instant pot
(my preferred method). See recipe for more notes. - Boil corn. Place the corn cobs in a saucepan and cover with water. Bring to a boil, and then reduce to simmer for 5 minutes. Remove from pan to cool. You can also do an ice bath. When cool, cut corn from the husks and set aside.
- Prep remaining ingredients. Rinse and drain the beans. Chop up the peppers and green onions. Crumble the cheese.
- Assemble. Combine all salad ingredients in a large bowl – the quinoa, corn, black beans, peppers (both bell and jalapeños), green onions, and Cotija cheese. Add some kosher salt and freshly ground black pepper.
- Make Avocado Crema. In a food processor, combine avocado, sour cream, cilantro, fresh lime juice, and garlic salt. Pulse until you get the desired consistency. Test seasonings.
- Serve. To serve, add a few drizzles of olive oil or a dollop of Avocado Crema. SO good!
(my preferred method). See recipe for more notes.
Additional Notes:
- This recipe makes a pretty large quantity. Two cups of quinoa grows to about 7-8 cups when cooked. We usually gobble this up in a few days, but we love our quinoa. I actually eat it for breakfast when it’s available. Tip…warm it up and top it with an egg!
- If you like spicy (like I do!), leave some of the seeds in the jalapeño. OR, just chop up some and keep separately for those who want to add it to a serving.
- Cotija cheese is a Mexican crumbled cheese that really gives this salad flavor. Try to find the chunk that you crumble yourself. It’s the best!
- Mexican Quinoa Salad stays fresh in the refrigerator for up to four days.
Enjoy!
Try this quinoa recipe next! Kale and Quinoa Salad
Please let know if you try this recipe. Be sure to comment and leave a review on the blog so I can see what you think. You can also like my Facebook Page, follow me on Pinterest, and catch me on Instagram.
xoxo ~Sue
Mexican Quinoa Salad with Avocado Crema
Add Mexican Quinoa Salad to your next meal plan. This recipe is protein packed combining two cups of quinoa with black beans, bell peppers, jalapeños, green onions, fresh corn, and Cotija cheese. Top it with Avocado Crema or just a drizzle of olive oil!
Ingredients
For the quinoa salad:
- 2 cups quinoa - rinsed and drained
- 4 cups lower sodium chicken broth - only 3 cups needed if using instant pot
- 2 ears corn on the cob
- 15 oz. black beans - rinsed and drained
- 1 bunch green onions - chopped
- 1/2 medium red pepper - chopped
- 1/2 medium yellow pepper - chopped
- 1 large jalapeno - diced (with seeds removed)
- 5 oz. cotija cheese - crumbled
- olive oil - to taste
- kosher salt and freshly ground black pepper - to taste
For the avocado crema:
- 1 large avocado
- 1/2 cup sour cream light - or plain Greek yogurt
- 2 Tablespoons chopped cilantro - chopped and packed
- 1 medium lime - freshly squeezed
- 1 teaspoon garlic salt - or to taste
Instructions
For the quinoa salad:
Stovetop quinoa directions: Rinse quinoa in cold water. In medium pan bring chicken broth to a boil, and add quinoa. Reduce heat to a rolling simmer and cool until liquid cooks out. When done, fluff with a fork, and pour into a large bowl to let cool.
Instant Pot quinoa directions: Rinse quinoa in cold water. Combine quinoa and chicken broth (but use just 3 cups) in IP. Select pressure cook for one minute. Let it do a natural release for 10 minutes, and then release vent. Remove lid, fluff with a fork, and pour into a large bowl to cool.
In a medium sauce pan, bring water to a boil. Add corn and plenty of salt, and reduce heat to rolling simmer. After 5 minutes, the corn should be done. Remove to cool, and then slice the corn off the cobs.
Combine all quinoa salad ingredients in a large bowl. Add salt and pepper to taste. Drizzle some olive oil over top of each serving, according to taste.
For the Avocado Crema:
In a food processor, combine avocado, sour cream light (or yogurt), cilantro, lime juice, and garlic salt. Pulse until you reach your desired consistency.
To serve:
To serve, add a dollop of avocado crema to each single serving. OR, just add a drizzle of olive oil, and additional salt and pepper.
Recipe Notes
Additional Notes:
- This recipe makes a pretty large quantity. Two cups of quinoa grows to about 7-8 cups when cooked. We usually gobble this up in a few days, but we love our quinoa. I actually eat it for breakfast when it's available. Tip...warm it up and top it with an egg!
- If you like spicy (like I do!), leave some of the seeds in the jalapeño. OR, just chop up some and keep separately for those who want to add it to a serving.
- Cotija cheese is a Mexican crumbled cheese that really gives this salad flavor. Try to find the chunk that you crumble yourself. It's the best!
- Mexican Quinoa Salad stays fresh in the refrigerator for up to four days.
This is in my rotation and it is the best. I especially enjoy this during the hot summer months! Repeat.