cancun quinoa

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Here’s a quick salad that stores for a few days in the fridge and provides lots of protein, fibre and mexican flavour with the chili, cilantro and cumin dressing.  If you have pre-cooked some quinoa this whips up in 5 minutes.  It’s great as lunch on its own or as a side with dinner.

To prepare dressing, whisk together:


cancun quinoa
cancun quinoa

2 tsp flax oil

juice of two limes

1 tsp dried (or 1 tbsp fresh, chopped) cilantro

1/2 tsp chili powder

1/2 tsp cumin

1/8 tsp sea salt



Salad, combine:


2 cups cooked quinoa

2 tomatoes, chopped coarsely

1 can (or 1.5 c. freshly cooked) black beans, rinsed well and drained

1/2 c. chopped red onion

1 c. organic corn kernels, cooked and cooled (I use frozen, and just quickly defrost & heat before adding)


one avocado (reserve for garnish)


Combine dressing with quinoa salad and mix well.  Top each serving with a couple of slices of avocado.

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