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Mexican Salad.jpg

Mexican Fiesta Salad

Serves 8



½ cup quinoa, uncooked

1 cup reduced-sodium vegetable broth or water

1 cucumber, peeled & chopped

1 avocado, diced

1 cup grape tomatoes, chopped

1 cup corn, canned or frozen (thawed)

1 cup black beans, drained and rinsed

1 cup orange or red pepper, diced

4 tbsp cilantro, chopped



2 jalapenos, finely chopped

3 tbsp lime juice, freshly squeezed

2 tbsp extra virgin olive oil

2 tsp pure maple syrup

1 tsp cumin

1 tsp chili powder



Bring quinoa and broth (or water) to boil in saucepan; cover. Cook on medium-low heat 10 to 15 min. or until all liquid is absorbed.  Remove from heat, and let stand, covered, for approximately 15 mins.  Allow to cool completely.


Transfer to large serving bowl.  Then add the chopped cucumber, tomatoes, black beans, corn, peppers and cilantro. 


Combine all dressing ingredients in a small bowl and then pour over salad.  Toss to coat.  Add avocado just before serving, so it doesn’t brown.


Delicious with chicken breast or white fish!


Nutritional Info (per serving):

Cals: 248; Fats: 8 g; Carbs: 36; Protein: 9 g; Sugars: 5 g

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