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4 from 1 vote

6-Ingredient Mexican-Style Quinoa Salad

Enjoy this quinoa salad that's rich in fiber and other essential nutrients.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Dinner, Lunch, Salad
Cuisine: Universal
Keyword: Budget-Friendly, Vegetarian
Servings: 4 people
Calories: 323kcal


  • 1/2 cup quinoa dry, pre-rinsed
  • 15 ounces black beans can, drained and rinsed
  • 1 cup salsa no sugar added
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1 avocado peeled and small diced


  • Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to a simmer, cover and cook until most moisture is absorbed, about 12-15 minutes. Turn off heat and leave covered quinoa on burner for 5 minutes.
  • Add to cooked quinoa, black beans, salsa, corn, and chili powder. Add salt and pepper to taste. Toss to combine then add diced avocado and gently toss. Add salad to a serving dish and serve. Salad can also be enjoyed cold.
  • Enjoy!


Serving: 0.75cup | Calories: 323kcal | Carbohydrates: 49g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Sodium: 630mg | Fiber: 15g | Sugar: 4g |
SmartPoints (Freestyle): 5