Mexican Quinoa

June 3, 2012


You need this in your life. It’s colorful, fresh and clean! It will go with anything from grilled chicken to enchiladas, to salmon.


Mexican Quinoa


  • 1/2 c. lime juice
  • 2/3 c. olive oil
  • 1-1.5 T. cumin
  • 1/2 t. salt and pepper
  • 5-8 cloves of fresh garlic, minced or pressed


  • 3 c. dry quinoa, cooked with 6c. water as directions state
  • 5 med. vine tomatoes, chopped
  • 1 bunch of cilantro chopped finely
  • 1-1.5 bag of Trader Joe’s roasted, frozen corn
  • 2 can of black beans, drained

  1. Cook quinoa as directed.
  2. In a small separate dish, mix lime juice, olive oil, cumin, salt + pepper + minced garlic. Once combined, set aside.
  3. Into the warm quinoa, mix the roasted corn, black beans, tomatoes and cilantro and mix.
  4. Pour the dressing over the quinoa and mix.
  5. Serve warm, cold or room temperature.

Then, go try on your mom’s shoes!



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2 Responses to “Mexican Quinoa”

  1. Kathryn Says:

    I turned this into a full meal by adding seasoned ground turkey, onions, and green peppers! Delish, my husband totally loved it…thanks for the recipe Ali!

  2. TheHealthyHostess Says:

    I am so glad!!! Send me any good recipes you love! I always am looking for new ideas! Hope you guys are doing great!
    xoxo Let us know when you are in Cleveland next time!

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