Mexican quinoa salad with black beans, corn, and tomatoes

Mexican quinoa salad with black beans, corn, and tomatoes

Quinoa is very versatile and can be used in so many different meals or dishes. This recipe, adapted from Simply Recipes, is a Mexican-inspired way to make quinoa. Try using quinoa as a base to any bowl by simply adding protein (optional since quinoa is a great protein source on its own), veggies and a dressing — you’ve got options! For example, an Asian-themed bowl can have quinoa, baked tofu, stir fry veggies and soy sauce.

Servings: 5

Prep time: 15


  • 1 cup uncooked quinoa, well-rinsed
  • 2 cups water
  • 1/3 cup diced red onion
  • 2 tablespoons lime juice
  • 1 15-ounce can black beans, drained and rinsed
  • 1 cup frozen corn
  • 3 medium tomatoes, seeded and cut into chunks
  • 5 ounces shredded cheese (optional)
  • 1 jalapeño, seeded and finely chopped (optional)
  • 1/4 cup chopped cilantro
  • 2 tablespoons olive oil


  1. Place the rinsed quinoa and water into a pot. Bring to a boil, cover and simmer until all of the water is absorbed into the quinoa, about 10 to 15 minutes. Remove the pot from the heat and let it sit, covered, for 5 minutes. Transfer into a large bowl and fluff up quinoa with a fork.
  2. Soak the red onions in lime juice and set aside. In a separate large bowl, create the bean mixture: mix the black beans, corn, tomatoes, cheese, jalapeños, cilantro, and oil.
  3. Mix the cooled quinoa into the bean mixture. Add red onion and lime juice, then season with salt, lime juice and oil to taste. Serve at room temperature.

Nutrition information (per serving)

  • Calories: 326
  • Total fat: 8 g
  • Total carbohydrate: 4 g
  • Dietary fiber: 12 g
  • Total sugars: 4 g
  • Protein: 13 g