07/18/2026
It’s way too hot to turn the oven on in the Midwest🥵 I’m Sharing a recipe I’ve been making for about 10+ years for our family with you all.
A family favorite, the first to go at a potluck, & always a big hit when I bring it with grilled chicken for a Meal Train.
This salad is gluten-free, dairy-free and vegan so hits all the check marks!
✔️ Save it for a quick meal this weekend.
Read to the end for increasing the protein & collagen in this (hello 40’s😬).
🍅Mexican Quinoa Salad
Serves 5| Total time less than 30 minutes.
Ingredients
Dressing
¼ C. Olive Oil
1tsp. Cumin
1tsp. Finely Ground Salt (more to taste)
1 -2 Limes juiced (more to taste)
Salad
1 C. Quinoa, Rinsed
2 C. Water
1 C. Corn, fresh or frozen
1tsp. Finely Ground Salt
1 Can of Black Beans, rinsed
1 C. Cherry Tomatoes, quartered
1 Bunch of Cilantro, roughly chopped
1 Bunch of Green Onion, trimmed and chopped
1 Red Bell Pepper, de-seeded and chopped
1. Add the quinoa, 1tsp of salt, and 2 cups of water to a pot. Bring to a boil and then put the lid on and lower to a simmer. Simmer for 15 minutes, check if water is gone & if not put on for another 5 minutes. Let sit for 5 minutes and then fluff with a fork.
2. While the quinoa is cooking make the dressing. Add olive oil, cumin, salt, and lime juice to a small bowl and whisk till mixed together.
3. Chop your veggies and cilantro and put into the bowl you are going to use for the salad. Add the black beans to the same bowl.
4. Pour the dressing over the veggies and toss to mix.
5. When the quinoa is done cooking and resting, fluff with a fork and add to the bowl with the other ingredients. Toss everything together.
6. Add more salt or lime juice to your taste.
Mix well and eat! Good for about 3 days in the refrigerator.
WORKING AHEAD
I like to chill the salad for a few hours in the fridge; in fact, it tastes even better the next day! Easily doubled or tripled. Keeps fresh for up to 3 days in the fridge.
See comments for my tips 👇
