Serves 10 (½ cup servings)

Prep Time

15 Minutes

Cook Time

24 Minutes


Tex Mex Quinoa Salad

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  • 1 cup Tiny Hero Golden Quinoa
  • 1 small bell pepper, diced
  • ½ small red onion, diced
  • 1 cup grape tomatoes, halved
  • 1 cup black beans (if canned, drained and rinsed)
  • 1 cup loosely packed cilantro, chopped
  • ½ cup frozen corn, thawed
  • 1 avocado, cubed
  • Optional: 2 green onions, chopped for topping


  • 1-2 limes, juiced
  • ¼ cup olive oil
  • ¼ tsp. ground cumin
  • ¼ tsp. chili powder
  • ¼ tsp. garlic powder
  • ¼ tsp. sea salt


  1. Bring 4 cups of water to a boil. Once water is boiling, add Tiny Hero Golden Quinoa and stir. Continue to cook for 15 minutes or until quinoa is tender. Drain using a fine mesh strainer, transfer to a bowl and place in the fridge to cool for 10 minutes. (This step can be done 1-2 days in advance).
  2. Once quinoa has cooled, combine the quinoa, bell pepper, red onion, tomatoes, black beans, cilantro, corn and avocado in a medium bowl. Set aside.
  3. In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, garlic powder and sea salt to make the dressing.
  4. Add the lime vinaigrette to the rest of the ingredients in the medium bowl and toss gently to coat.
  5. Top with green onions and extra cilantro if you wish. Serve with additional lime wedges.