Tex-Mex Quinoa Salad

So here in Minnesota it’s still winter…and cold..and gloomy..So as a cure here is a colorful and delicious salad! The lemon zest adds a sunny flavor and the colorful vegetables make for a more interesting lunch plate. Not to mention the added benefit of some serious protein power in this dish. Enjoy!



  • 1 tbsp olive oil
  • 1 cup dry quinoa
  • 1 cup water
  • 1 cup chicken broth
  • 1 can sweet corn
  • 1 can black beans
  • 1 can red kidney beans
  • 1 red pepper
  • 1 green pepper
  • 1/2 red onion
  • 1 bunch cilantro
  • Juice and zest from one lemon
  • 1 tbsp Mexican Spice Blend
  • 1 tsp garlic powder
  • 1 tsp salt and additional to taste
  • Black pepper to taste
  • Option garnish: avocado, shredded cheese


  • Heat olive oil in a small pot. Toast quinoa for 2 minutes. Add water and chicken broth and bring to a boil. Reduce heat and simmer until the quinoa has soaked up the water – about 12 to 15 minutes.
  • Meanwhile drain corn and beans and place in a large mixing bowl. Chop peppers and onion and add to bowl.
  • Add cooked quinoa to bowl along with cilantro and lemon juice and zest. Mix thoroughly. Add seasonings and mix again.


  • Serve! Add avocado as desired…
  • …or add cheese desired!


Enjoy! What else did you add to this salad?