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Tex-Mex Quinoa Salad

Renee' Groskreutz
This Tex-Mex quinoa salad is loaded fresh tomatoes, red onion, corn, black beans, cotija cheese, fresh lime, and avocados.
4.50 from 6 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Cuisine American
Servings 8 servings
Calories 204 kcal

Ingredients
  

  • 1 c quinoa
  • 2 c water
  • 1 lime
  • 2 T olive oil
  • 2 medium tomatoes
  • ½ small purple onion
  • 1 14 oz can of black beans
  • 1 14 oz can of corn
  • 1 bunch of fresh cilantro
  • 2 avocados
  • ¼ c cotija cheese
  • 2 T lime juice
  • ¼ t salt more or less to taste
  • ¼ t pepper

Instructions
 

  • Wash and dry all of the vegetables.
  • Cook the quinoa per the instructions on the package.
  • While the quinoa cooks, dice the avocados, tomatoes, and onion.
  • Drain the black beans and corn.
  • Break the cheese into small bite-size chunks and set aside.
  • Roughly chop the cilantro and set aside.
  • Juice the limes and add the juice to a large mixing bowl.
  • Except for the quinoa, add everything to the bowl with the lime juice and stir to combine.
  • Drain the quinoa when it is done.
  • Add the quinoa to the mixing bowl and gently fold it into the mixture.
  • Serve immediately or chill in the fridge for three or four hours and serve cold. You may need to add a few drops of water and give it a stir if serving cold.

Nutrition

Serving: 1gCalories: 204kcalCarbohydrates: 20gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 10gCholesterol: 4mgSodium: 137mgFiber: 7gSugar: 2g
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