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Mexican Quinoa Salad

Presented by:
Land O' Lakes
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Hearty quinoa salad with fresh vegetables, black beans and a tangy lime dressing.

Recipe Prep Time
Prep Time
15 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 10 min
Recipe Servings



1 tablespoon Land O Lakes® Butter

3/4 cup uncooked quinoa

1 1/2 cups vegetable broth


1/4 to 1/3 cup chopped fresh cilantro leaves

1/4 cup vegetable oil

1/4 cup lime juice

1 teaspoon finely chopped fresh garlic

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Salt, if desired

Pepper, if desired


1 cup frozen whole kernel corn*

1/2 cup red onion, chopped

1 small (1/2 cup)red bell pepper, chopped

1 (15-ounce) can black beans, drained, rinsed

1 teaspoon finely chopped fresh garlic Cilantro leaves, if desired

*Substitute fresh cooked corn kernels or canned corn.


Melt butter over medium-high heat until sizzling. Add quinoa; stir to coat. Continue cooking 3-5 minutes or until quinoa is lightly browned.

Add vegetable broth; continue cooking until mixture comes to a boil. Cover; reduce heat to low. Cook 20 minutes. Fluff with fork; set aside.

Whisk all dressing ingredients in bowl until combined.

Combine cooked quinoa, vegetables and dressing in large serving bowl, toss lightly. Refrigerate at least 30 minutes to blend flavors.

Garnish with fresh cilantro leaves, if desired.


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