Daily Life

Recipe: Mexican Style Quinoa Salad

I’m a little late to the party. I’ve just discovered quinoa!

I put together a little recipe the other day that I’m simply loving.

Mexican quinoa salad, I big puffy ❤ you! #food #foodporn


This was fantastically easy to make, and provided enough leftovers for a few days worth of lunch.

  • 1 cup of quinoa (I cooked mine with chicken broth for extra flavor)
  • 1 can of seasoned black beans
  • 1 can of corn
  • 1 can of RO*TEL
  • 1/4 of a Florida green “Slimcado” avocado, diced (save the rest of the avocado with the pit to keep it fresh, so you can use it on your leftovers)
  • Adobo seasoning & red pepper flakes

Cook quinoa according to package instructions. When it’s done, add black beans, corn, and RO*TEL to the pot and stir. Place a portion in a bowl and top with avocado. Sprinkle with Adobo and red pepper flakes.

This was an incredibly easy and simple meal to make. It’s healthy too! You could definitely skip the canned goods to make it even healthier by cutting up fresh tomatoes and seasoning them and using frozen corn and cooking the beans on your own… but I was looking for something quick & easy to put together for lunch so that I could work and eat while my 6 month old was napping. You moms know how valuable those nap times are!

Bon appetite! I think I’m going to go have some more of my leftovers right now! 🙂

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