Mexican Quinoa Salad with Creamy Avocado Dressing

An example of the recipe to make the Mexican Quinoa salad with Creamy Avocado Dressing

To download a Spanish translation of this recipe click here.




  • 1 cup uncooked quinoa
  • 2 cups homemade vegetable broth
  • 1 (15.5 ounce) can black beans, drained and rinsed
  • 1 (15.5 ounce) can sweet corn, drained and rinsed
  • 1 cup grape tomatoes, sliced
  • 2 green onions, sliced
  • 1 jalapeno, seeds and membrane removed, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp. ground cumin
  • 1/4 tsp. paprika


  • 1 avocado, pitted
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup fresh flat leaf parsley, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. red wine vinegar
 Tbs. freshly squeezed lime juice
1 tsp. crushed red pepper flakes
  • 1 tsp. honey
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. ground black pepper
  • 1/4 tsp. salt
  • 2 Tbs. olive oil

Total Time: 25 minutes

Number of Servings :
  • 6 servings as a side
  • 4 servings as a main dish
  • To download a Spanish translation of this recipe click here.


    1. For the salad, combine vegetable broth and quinoa in a medium saucepan and bring to a boil. Reduce heat, cover and simmer until the germ of the quinoa is exposed and all of the liquid is absorbed, for 15-20 minutes. Remove from heat.
    2. While the quinoa is cooking, combine the remaining salad ingredients in a large bowl.
    3. For the dressing, combine all of the ingredients (EXCEPT the olive oil) in a food processor. Pulse to combine, scraping sides of bowl to blend all ingredients. Turn on the processor and then slowly stream the olive oil through the top opening, continuing to process until the dressing is combined.
    4. Combine black bean/corn mixture and quinoa. Pour the dressing over the mixture. Serve chilled or warm. Top with additional cilantro if desired.

    Provided by Bake Your Day