Mexican Quinoa

Quinoa is a protein-rich seed native to the Andes Mountains of South America. It is a versatile, nutritious, and delicious alternative to rice. Here we toss it with a Mexican-inspired salad. Serve it over a bed of lettuce and/or tortilla chips.

Serves: 4Hands-on: 15 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4


  • 3 Tbsp. olive oil, divided
  • 1 cup quinoa, rinsed
  • 1 garlic clove, minced
  • 2 cups water
  • Juice and zest of 1 large lime
  • 1⁄4 tsp. ground cumin
  • 1⁄2 tsp. sea salt
  • 1⁄2 tsp. lemon pepper
  • 1 can (15 oz.) black beans, drained and rinsed
  • 1 large Roma tomato, diced
  • 1⁄4 cup cooked corn
  • 1⁄4 cup chopped onion
  • 1⁄4 cup chopped green bell pepper
  • 2 Tbsp. chopped cilantro


  • In a medium saucepan, combine 1 tablespoon olive oil, quinoa, garlic, and water. Stir, cover and simmer on medium heat for 15 minutes or until all the water is absorbed.
  • In a small bowl, make the dressing by combining lime juice, zest, 2 tablespoons olive oil, cumin, salt, and lemon pepper.
  • In a large bowl, combine cooked quinoa, beans, tomato, corn, onion, bell pepper, and cilantro.
  • Toss with the dressing and serve warm.