Mexican Quinoa Salad

Name: Mexican Quinoa Salad
Ingredients: 1 cup canned corn; 1, 15-oz. can black beans, rinsed; 3 cups cooked quinoa (from 1 cup uncooked); 1 cup salsa (choose your favorite); 1 Tbs ground cumin; Cilantro to garnish (optional); ¼ cup queso fresco (optional)

June 19, 2025

Tags: Phase 2

Mexican Quinoa Salad

Rated 5.0 stars by 1 users

Calories

190

Prep this protein-rich dish as a batch recipe (makes 7 cups at 190 calories per cup) to eat throughout the week, (try adding a cup to a bowl of lettuce and/or spinach for a delish salad), or bring it to your next gathering. This recipe supports the Phase 1 Healthy Solutions plan and Phase 2, and makes 7 servings at 190 calories per cup.

Ingredients

1 cup canned corn
1, 15-oz. can black beans, rinsed
3 cups cooked quinoa (from 1 cup uncooked)
1 cup salsa (choose your favorite)
1 Tbs ground cumin
Cilantro to garnish (optional)
¼ cup queso fresco (optional)

Directions

Prepare quinoa based on box directions.
Preheat a large skillet over medium heat, spray with olive oil spray. Add corn and black beans. Cook until corn is tender, about 3 minutes.
Stir in salsa and cook until everything is combined and quinoa begins to dry out a little more, about 2 minutes.
Remove from heat and let cool for 5-10 minutes.
Garnish with fresh, chopped cilantro, if using, then serve!