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6-Ingredient Mexican-Style Quinoa Salad - Pioneer COOKERY

6-Ingredient Mexican-Style Quinoa Salad

by on with No Comments

Ingredients

  • 1/2 cup dry quinoa, pre-rinsed
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cups salsa, no-sugar added
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • 1 avocado, peeled and small diced

Instructions

  1. Add 1 cup water and quinoa to a medium pot and bring to a rolling boil over medium-high heat. Reduce heat to a simmer, cover and cook until most moisture is absorbed, about 12-15 minutes. Turn off heat and leave covered quinoa on burner for 5 minutes.
  2. Add to cooked quinoa, black beans, salsa, corn, and chili powder. Add salt and pepper to taste. Toss to combine then add diced avocado and gently toss. Add salad to a serving dish and serve. Salad can also be enjoyed cold.
  3. Enjoy!

Yields: 4 servings | Serving Size: about 3/4 cup | Calories: 323 | Total Fat: 10 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 630 mg | Carbohydrates: 49 g | Fiber: 15 g | Sugar: 4 g | Protein: 13 g

SmartPoints (Freestyle): 5

Follow Hannah Acton:

I'm a self-taught cook, passionate about bringing timeless recipes to life with a modern twist. Raised in the heart of the countryside, I grew up surrounded by family, farms, and the comforting aromas of home-cooked meals. Drawing inspiration from the pioneers of culinary history— Kitchen is my creative sanctuary, where she blends traditional techniques with fresh, innovative flavors. With a focus on hearty, wholesome dishes and easy-to-follow recipes, My mission is to make home cooking feel like an adventure. Whether you’re roasting your first chicken or experimenting with a new dessert, I'm here to show you that cooking from scratch is always worth the effort. Join Me on a journey to rediscover the joy of cooking and savor the simple pleasures of a home-cooked meal, one recipe at a time.

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