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Mexican Quinoa Salad

This dish makes a great side for tacos.  Most recently, I served it at a baby shower with an option to top it with salmon or grilled chicken.  If you are 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 fresh 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 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 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.

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