Mexican Quinoa Salad

Quinoa Salad

This dish makes a great side for tacos.  It can be eaten like it is, or add a protein like salmon or grilled chicken.  If making ahead, combine all the salad ingredients except the avocado and wait to dress the salad, and add the avocado just before serving.

Serves 6


1 cup uncooked quinoa

1 can low sodium black beans, rinsed well

1 mango, peeled and diced

1 red pepper, diced

3 scallions, sliced thinly

1 avocado, diced

1/3 cup freshly squeezed lime juice

½ jalapeno, seeded

1/3 cup fresh cilantro leaves

¾ teaspoon ground cumin

½ cup extra virgin olive oil

½ cup queso fresco, crumbled  (optional)

Salt and pepper to taste



Bring 2 1/4 cups of water to a boil.

Add quinoa and cover with a lid.

Return to a boil and then reduce to a simmer, until water is absorbed and quinoa is tender but firm.

Turn out onto a baking sheet to cool.

While cooling, make the dressing:  Combine lime juice, jalapeno, cilantro, cumin, and olive oil in a food processor and process until smooth.

In a large bowl, gently toss quinoa, beans, mango, red pepper, scallions, and avocado.

Drizzle dressing over salad and gently mix.

Season with salt and pepper.

Top with queso fresco if using.