Mexican Quinoa Salad

Remember how I said I love all foods Mexican?  I wasn’t kidding.  I actually can’t get enough.  Side note: am I the only one who will fixate on one specific dish and want to eat it every single day for three months and then needs a serious break from it?  My current fixation is this salad.  

The Greek Quinoa Salad I made a few a posts back was actually an attempt to wean myself off of this salad.  It obviously didn’t work (but it was really good, you should totally make it). 

This Mexican quinoa salad makes quite a lot, but I really don’t see it going bad in your fridge!  Even if you’re cooking for one, you could have it for dinner one night, then lunch the next day, then as a side the next night.  Its that good.  Trust.

Mexican Quinoa Salad


  • 2 cups cooked quinoa
  • 1 can black beans (rinsed & drained)
  • 1 can corn (drained)
  • 3 peppers [I use red / orange / yellow] (chopped)
  • 15 cherry tomatoes (quartered)
  • 1 bunch green onions (chopped)
  • 2 bunches cilantro (chopped)
  • 2 avocados (peeled, pitted & sliced)
  • 6 Tbsp olive oil
  • 1/2 - 1 tsp cumin (optional)
  • 2-3 lemons
  • salt & pepper to taste


  1. Put everything in a bowl. 
  2. Stir it.
  3. Slice the lemons in half & squeeze them over everything (taste after 2, it may be enough for you)
  4. Salt & pepper to taste.
  5. Eat.
SaladKaleigh Briggs