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

Mexican Quinoa Salad with Creamy Avocado Dressing

To download a Spanish translation of this recipe click here.
Course: Entrée, Side Dishes
Bean type: Black Bean
Nutrition attribute: Vegetarian
Total Time: 25 minutes
Calories: 262.56kcal
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  • 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
  • ¼ cup fresh cilantro chopped
  • ½ teaspoon ground cumin
  • ¼ teaspoon paprika

Avocado Dressing

  • 1 avocado pitted
  • ½ cup fresh cilantro chopped
  • ¼ cup fresh flat leaf parsley chopped
  • 2 cloves garlic minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon honey
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons olive oil


  • 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.
  • While the quinoa is cooking, combine the remaining salad ingredients in a large bowl.
  • 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.
  • 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


Calories: 262.56kcal | Carbohydrates: 33.15g | Protein: 7.66g | Fat: 11.71g | Sodium: 628.16mg | Fiber: 7.25g | Calcium: 56.8mg | Iron: 2.21mg