Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad

A quick & easy dish that can be a great accompaniment to flank steak or a meal all it’s own!

Serves 4


  • 1 cup quinoa, measured uncooked  (1 cup uncooked = 3 cups cooked)
  • 1 cup black beans, drained & rinsed
  • 1 cup organic corn, cooked
  • 1 cup bell peppers, diced
  • 1/2 sweet onion, diced
  • 1 tomato, diced (optional)
  • 1 handful cilantro, chopped finely (about 3 Tablespoons)
  • 2 limes, juiced
  • 1/4 teaspoon cayenne pepper (optional)
  • Sea salt & fresh ground pepper, to taste


Cook quinoa and mix together with all ingredients in large bowl.  Cover bowl with plastic wrap and chill in refrigerator for 25 minutes.  Serve chilled.





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