Mexican Quinoa Salad


For the salad:

  • 1 cup uncooked quinoa
  • 2 cups homemade vegetable broth
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (15.5 ounce) can sweet corn, drained and rinsed
  • 1 cup grape tomatoes, sliced
  • 2 green onions, sliced
  • 1 jalapeno, seeds and membrane removed, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp. ground cumin
  • 1/4 tsp. paprika

For the avocado dressing:

  • 1 avocado, pitted
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh flat leaf parsley, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. red wine vinegar
  • 2 Tbs. freshly squeezed lime juice
  • 1 tsp. crushed red pepper flakes
  • 1 tsp. honey
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. salt
  • 2 Tbs. olive oil


For the salad, combine the quinoa and vegetable broth in a medium saucepan and bring to a boil. Reduce the heat, cover and simmer for 15-20 minutes until all of the liquid is absorbed and the germ of the quinoa is exposed. Remove from heat.

While the quinoa is cooking, combine the black beans, corn, tomatoes, green onions, jalapeno, cilantro, cumin and paprika in a large bowl.

Prepare the dressing by combining all of the dressing ingredients (everything except the olive oil) in the bowl of a food processor. Pulse to combine and then scrape down the sides of the bowl. Turn on the processor and then slowly stream the olive oil through the top opening, continuing to process until the dressing is combined.

Add the quinoa to the black bean/corn mixture and toss to combine. Pour the dressing over the mixture. Serve warm or chilled. Top with additional cilantro if desired.