6-Ingredient Mexican-Style Quinoa Salad

My fam loved this one, and I did, too – especially because it was super fast to whip up! Fresh, delish, and healthy. If you have kiddos, be sure to select a mild salsa! I accidentally added a medium, but the avocado balanced it out well, so I didn’t hear any complaints (much to my surprise!). I’ll definitely use a mild one next time, though, just to be safe. I paired this with Honey-Lime Chicken Skewers (recipe linked here) that I broiled in the oven, instead of grilled, since our grill was buried under four feet of snow! So yummy, and so easy. Enjoy!

Recipe + photo from the Skinny Ms.


6-Ingredient Mexican-Style Quinoa Salad

Yields: 8 servings | Calories: 212 | Total Fat: 8g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 465 | Carbohydrates: 31g | Fiber: 9g | Sugar: 4g | Protein: 8g | SmartPoints: 6


1/2 cup dry quinoa, pre-rinsed

1 (15-ounce) can black beans, drained and rinsed

1 cups salsa, no-sugar added

1 cup corn kernels

1 teaspoon chili powder

1 avocado, peeled and small diced


Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to a simmer, cover and cook until most moisture is absorbed, about 12-15 minutes. Turn off heat and leave covered quinoa on burner for 5 minutes.

Add to cooked quinoa, black beans, salsa, corn, and chili powder. Add salt and pepper to taste. Toss to combine then add diced avocado and gently toss. Add salad to a serving dish and serve. Salad can also be enjoyed cold.


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