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Mexican Quinoa Salad Recipe

This Mexican-style Quinoa Salad is loaded with black beans, corn, tomatoes, avocados, red onion, and cilantro. Simple, healthy, and incredibly delicious, you’ll want to make it over and over again!

Let’s Just Jump Right To The Recipe!

Tex Mex Quinoa Salad

INGREDIENTS

  • 3 cups cooked quinoa*
  • 1 can black beans, rinsed
  • 1 cup corn frozen and thawed, or canned
  • 2 small avocados
  • 2 cups cherry tomatoes, chopped
  • ½ medium red onion, diced
  • ½ cup chopped cilantro
  • 2 limes, juiced
  • 2 tbsp. olive oil
  • 1 tsp. salt or to taste
  • 1 tsp. pepper or to taste
  • 1 tsp. cumin powder or to taste
  • ⅛ tsp. cayenne optional

INSTRUCTIONS 

  • Place the cooked and cooled quinoa into a large bowl. Add the black beans, corn, onion, tomatoes, avocados, and cilantro.
  • Squeeze the limes, grizzle with olive oil, and season the salad with salt, pepper, and cumin powder. Add a pinch of cayenne pepper, if preferred. Mix everything well.

NOTES

* You’ll need to cook about ¾ cup of quinoa according to the package instructions and cool it completely. Leftover quinoa is perfect for this salad. 

Cook quinoa in vegetable broth for extra flavor. 

HOW TO STORE THIS SALAD

Store this Quinoa Salad in an airtight container, refrigerated, for up to 2 days. You can still eat it on day 3, but the avocados will brown, and the tomatoes become a bit soggy.

In-season fruit & vegetable winners

In-season fruit & vegetable winners


These fruits and veggies that show up for the season are winners.

Here’s why…and how to enjoy them. Each recipe serves 4.



Sweet potatoes



It’s hard to find a food with more beta-carotene (which our bodies convert to vitamin A) and potassium.

Tip: In the mood for a potato? Think orange. Even without the skin, sweets have twice the fiber of white potatoes.



Simple Mashed Sweets


Using a fork, pierce the skin of 2 or 3 sweet potatoes or yams (about 2 lbs.) in a few places. Bake in a 375°F oven for 45–60 minutes) Or cook at stovetop until very tender. Scoop out and mash with a potato masher or purée in a food processor. Season with up to ¼ tsp. salt. Or pre cut and serve. Top with favorite seasoning.



Brussels sprouts



Hello, vitamins C and K, fiber, lutein, potassium, folate, and magnesium! Brussels are hardworking little cabbage lookalikes.

Tip: Shred the Brussels sprouts for this recipe in a food processor—use the grating or shredding disk—or grab a bag of pre-shredded (aka “shaved”) sprouts.

Lemon Parmesan Brussels


Stir-fry 10 oz. (4 cups) shredded Brussels sprouts in 2 Tbs. extra-virgin olive oil until crisp-tender and browned in places, 2−3 minutes. Season with 1/8 tsp. salt, 1 tsp. lemon zest, and ¼ cup shaved parmesan.

Persimmons

Their vibrant orange hue is a clue: There’s that vitamin A again…plus C and fiber.

Tip: Acorn-shaped Hachiya persimmons (front) taste astringent until they’re very ripe—that is, until they feel super soft to the touch. Save ’em for snacking. Use firmer, rounder Fuyus (back) for slicing into salads.

Persimmon & Pecan Salad


Whisk together 1 Tbs. white balsamic or wine vinegar, ½ tsp. honey, ¼ tsp. salt, and 1 Tbs. extra-virgin olive oil. Toss with 5 oz. baby arugula or kale and 1 firm-ripe Fuyu persimmon, cut into thin wedges. Top with ¼ cup toasted pecans or walnuts and (optional) ¼ cup feta or goat cheese.


Pomegranates

They’re fiber-rich sparkling gems. Toss the ruby seeds with yogurt, salads, cereal, or overnight oats. The folate and vitamins C and K are a bonus.

Tip: Pluck the seeds from your pomegranate in a bowlful of water (google it) to stop them from flying or spraying juice.

Sparkling Quinoa Salad
Whisk together 2 Tbs. extra-virgin olive oil, 1 Tbs. red wine vinegar, and ¼ tsp. salt. Toss with 2 cups cooked, cooled quinoa, ¼ cup chopped mint and/or parsley leaves, 2 peeled and sliced clementines, and ½ cup pomegranate seeds.


Pumpkins

Forget sugary pumpkin spice lattes. Eat the real thing…and pile on the nutrients (see sweet potatoes).

Tip: Smaller, more flavorful sugar or pie pumpkins are best for roasting. (No pumpkins around? Try butternut squash.) Use canned pumpkin purée in sauces and soups.

Roasted Spiced Pumpkin
Halve 1 small pumpkin, remove the seeds, and cut into wedges. Toss with 2 Tbs. safflower or sunflower oil, 2 tsp. curry powder, and ¼ tsp. salt. Roast in a 400°F oven until tender, 20−30 minutes. Add any leftovers to salads or grains.


Rutabagas & turnips

Their nutrients don’t measure up to, say, kale, but when you want a root veg on the lighter side, try these guys. They’ve got less than half the calories of white potatoes and a distinctive tang (turnips) or a touch of sweet (rutabagas).

Tip: Try using a serrated vegetable peeler on their thick skin.

Roasted Roots & Fruits
Peel and chop into chunks 1 lb. rutabagas and/or turnips and 2 apples. Toss with 2 Tbs. extra-virgin olive oil and ¼ tsp. salt. Roast in a 425°F oven until lightly browned and tender, 20−30 minutes, stirring halfway.

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