5 from 1 vote
Mexican Quinoa Salad is protein packed, with two cups of quinoa, black beans, peppers, jalapeños, green onions, fresh corn, and Cotija cheese! | suebeehomemaker.com
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Mexican Quinoa Salad with Fresh Corn
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 


Course: Salad
Cuisine: American
Servings: 10 people
Calories: 198 kcal
Ingredients
For the salad:
  • 2 cups quinoa
  • 4 cups chicken broth
  • 2 15 oz. can black beans - rinsed and drained
  • 1 bunch green onions - diced
  • 1/2 medium red pepper - diced
  • 1/2 medium yellow pepper - diced
  • 2 medium jalapeños - diced (one with seeds, one without) - use less if you are wary of the spiciness
  • 4 ears corn - boiled and corn removed
  • 1 cup cotija cheese - crumbled
  • salt and pepper - to taste
  • 1/3 cup rice wine vinegar - or more
For the dressing:
  • 1 large avocado
  • 1 cup plain greek yogurt
  • 2 Tablespoons cilantro
  • 1 large jalapeno
  • 1 large lime - freshly squeezed
  • salt and pepper - to taste
  • 1 Tablespoon olive oil
  • 2 Tablespoons water - if needed to thin the dressing
Instructions
For the salad:
  1. Do these two things in advance:

    * Rinse the quinoa in cold water. In medium pan, bring chicken broth to a boil, and add quinoa. Bring to rolling simmer and cook until the liquid cooks out. When done, pour quinoa into a large bowl. Set aside.

    * Boil corn by bringing water to a boil - in a large saucepan. Then add corn and salt. Cover and turn off the heat. Set timer for 15 minutes. When done, remove corn to cool.

  2. Rinse and drain black beans. Dice up the onions and pepper. Cut the corn kernels off of the cobs.

  3. When quinoa and corn are cool, combine all salad ingredients in bowl, add rice wine vinegar, and store in refrigerator.

For the dressing
  1. Place avocado, greek yogurt, cilantro, jalapeño, salt, pepper, and lime juice in food processor. Add olive oil and if necessary to thin out, add water.

  2. Store dressing in refrigerator.

Recipe Notes

This is a large recipe. For a smaller recipe, cut it in half.

Nutrition Facts
Mexican Quinoa Salad with Fresh Corn
Amount Per Serving
Calories 198 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 522mg 22%
Potassium 323mg 9%
Total Carbohydrates 24g 8%
Dietary Fiber 2g 8%
Sugars 1g
Protein 9g 18%
Vitamin A 5.6%
Vitamin C 18%
Calcium 11.9%
Iron 10.6%
* Percent Daily Values are based on a 2000 calorie diet.