Mexican Quinoa

Prep/Cook Time: 25 minutes

Serves 6-8


  • 1 Cup Quinoa, cooked with broth
  • 2 Cups Chicken or Vegetable broth (water will work too)
  • 1 15-oz can black beans, drained
  • 1 15-oz can corn, drained
  • 1-2 avocados, diced
  • 1 pint grape tomatoes, halved
  • 1 cup red onion, diced
  • Cilantro Salad Dressing (I love Primal Roots Cilantro Lime or Trader Joe’s Cilantro Dressing)
  • 1 bunch cilantro
  • Zest and Juice of 1 lime
  • Salt & Pepper
  • Optional: cooked chicken, pulled


  1. Bring 1 cup quinoa and 2 cups liquid to a boil and then simmer 10-15 minutes or until broth is absorbed. Remove from heat and set aside to cool.
  2. Combine beans, corn, tomatoes, onions, cilantro and avocado in a large bowl. Add salt, pepper, lime juice and zest. Mix in quinoa and toss with salad dressing (to taste – maybe a half cup’s worth). Garnish with additional cilantro. Serve room temperature or chilled. Option to mix in pulled chicken or serve on top.

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