Mexican Quinoa Salad Recipe with Corn and Black Beans
Mexican Quinoa Salad is a healthy recipe that uses traditional Southwestern flavors. This is a great kid-friendly recipe to have on hand for meal prep too.
To cook the quinoa, add the dried quinoa and two cups of water to a saucepan. Bring the mixture to a boil and then reduce to a simmer. Put a lid on the pot and cook over a low simmer until the quinoa is cooked about 12-15 minutes. Set aside to cool.
In a large bowl, add cooled quinoa, corn, black beans, green onions, cheese, and tomatoes. Toss gently to combine. Add in olive oil, taco seasoning, salt, and lemon juice, and toss to combine. Taste for seasonings. Refrigerate until ready to serve.
Notes
This dish can be served cold or at room temperature.
You can use leftover quinoa or any grain here. You will need about three cups of cooked grain.
Frozen corn, canned corned, or fresh all work great. Make sure the corn is cooked before adding the kernels to the salad.
To make this salad kid-friendly I used mild green onion and cheddar cheese, but diced red onion and cotija cheese would be a great substitute.
Taco seasoning is a great way to add flavor to this dish. If you don't have it, you could substitute your flavor blend of southwest spices like cumin, paprika, chili powder, onion and garlic powder.