Mexican Quinoa Salad with Avocado Crema

A serving of the Mexican quinoa salad in a white bowl

5 from 5 votes

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!

Course Main Dish, Salad, Side Dish

Cuisine American, Mexican

Keyword Avocado Crema, Mexican Quinoa Salad

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 331kcal

Author Sue Ringsdorf

Ingredients

For the quinoa salad:

1 ½ cups quinoa - rinsed and drained
lower sodium chicken broth - amount depends on if using stovetop or instant pot
4 ears corn on the cob
15 oz. black beans - rinsed and drained
1 bunch green onions - chopped
1 medium red pepper (or any color) - chopped
1 large jalapeno (or more!) - diced (with seeds removed)
4 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.
1 ½ cups quinoa, lower sodium chicken broth
Use a cast iron skillet to cook the corn in a little bit of oil, rotating it as needed.Remove to cool, and then slice the corn off the cobs.
4 ears corn on the cob
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.
15 oz. black beans, 1 bunch green onions, 1 medium red pepper (or any color), 1 large jalapeno (or more!), 4 oz. cotija cheese, olive oil, kosher salt and freshly ground black pepper

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.
1 large avocado, 1/2 cup sour cream light, 2 Tablespoons chopped cilantro, 1 medium lime, 1 teaspoon garlic salt

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.

Video

Notes

Additional Notes:

This recipe makes a pretty large quantity. 1.5 cups of quinoa grows to about 5-6 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.

Nutrition