Mexican Quinoa Salad Recipe

Name: Mexican Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon Land O Lakes Butter; 3/4 cup uncooked quinoa; 1 1/2 cups vegetable broth; 1 cup frozen whole kernel corn*; 1 small (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; 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; Cilantro leaves, if desired

Servings: persons

1 tablespoon Land O Lakes Butter
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
1 cup frozen whole kernel corn*
1 small (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
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
Cilantro leaves, if desired

1
Melt butter over medium-high heat until sizzling.
2
Add quinoa; stir to coat.
3
Continue cooking 3-5 minutes or until quinoa is lightly browned.
4
Add vegetable broth; continue cooking until mixture comes to a boil.
5
Cover; reduce heat to low.
6
Cook 20 minutes.
7
Fluff with fork; set aside.
8
Place all dressing ingredients in small bowl; beat with whisk to combine.
9
Combine cooked quinoa, vegetables and dressing in large serving bowl, toss lightly.
10
Refrigerate at least 30 minutes to blend flavors.
11
Garnish with fresh cilantro leaves, if desired.
12
*Substitute fresh cooked corn kernels or canned corn.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon Land O Lakes Butter, 3/4 cup uncooked quinoa, 1 1/2 cups vegetable broth, 1 cup frozen whole kernel corn*, and more.

Yes, Mexican Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Quinoa Salad

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