Overhead shot of half of a large white bowl of Mexican Quinoa Salad, with two wooden spoons scooping some up.

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, jalapeƱos, green onions, fresh corn, and Cotija cheese. Top it with Avocado Crema or just a drizzle of olive oil!

Course Main Dish, Salad, Side Dish
Cuisine American, Mexican
Keyword Avocado Crema, avocado quinoa, Mexican Quinoa Salad
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Calories 304 kcal


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


For the quinoa salad:

  1. 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.

  2. 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.

  3. 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:

  1. 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:

  1. 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:

Nutrition Facts
Mexican Quinoa Salad with Avocado Crema
Amount Per Serving
Calories 304 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 17mg6%
Sodium 434mg19%
Potassium 641mg18%
Carbohydrates 41g14%
Fiber 8g33%
Sugar 2g2%
Protein 14g28%
Vitamin A 403IU8%
Vitamin C 26mg32%
Calcium 124mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.