Mexican Quinoa Salad

1 Reviews
100% would make this recipe again

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Preparation : 20 min Cooking : 15 min Standing : 30 min
390 calories/serving


1 cup quinoa 180 g
2 cups water 500 mL
1/3 cup extra virgin olive oil 85 mL
3 tbsp limejuice, freshly squeezed 1 1/2 lime
3 tbsp ground cumin 22 g
1/2 tsp cayenne pepper 2 g
1/2 tsp paprika 2 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 2/3 cup black beans (canned) 420 mL
1 2/3 cup canned corn
1 red onions, thinly sliced 150 g
20 mini-tomatoes (cherry, miniature or grape) 1 1/3 cup
3 tbsp fresh cilantro, finely chopped 6 g
2 avocados 340 g


  1. Cook the quinoa in the water then let it cool down 10 minutes.
  2. Meanwhile put the oil and lime juice in a salad bowl. Add the spices and salt then whisk using a fork until the vinaigrette is emulsified. Add the black beans, corn, onion, mini-tomatoes and cooked quinoa.
  3. Toss to combine. Add the avocado, chopped cilantro then serve.

Nutrition Facts Table

per 1 serving (310 g)


% Daily Value




22 g

34 %

Saturated 2.9 g
+ Trans 0 g

15 %


0 mg


240 mg

10 %


44 g

15 %


10 g

40 %


4 g

Net Carbs

34 g


9 g

Vitamin A

19 %

Vitamin C

30 %


7 %


44 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Fibre, Folacin, Iron, Magnesium, Manganese, Potassium, Vitamin E, Vitamin K
Good source of  :
Copper, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B2, Vitamin B6, Zinc
Source of  :
Calcium, Vitamin B1, Vitamin C


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2
Fruits 0
Vegetables ½
Meat and Alternatives ½
Fats 4

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1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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