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98% would make again

Southwestern-style Quinoa Salad

Tasty Team

Inspired by


for 2 servings

  • 2 tablespoons vegetable oil
  • 3 cloves garlic, minced
  • 1 jalapeño, minced
  • 15 oz black beans (425 g)
  • 15 oz corn (425 g)
  • 3 roma tomatoes, diced
  • 1 cup quinoa (170 g), rinsed
  • 2 cups vegetable stock (480 mL)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 avocado, cubed
  • 1 lime, juiced
  • fresh cilantro, to garnish

Nutrition Info

    Calories 1804
    Fat 96g
    Carbs 204g
    Fiber 35g
    Sugar 31g
    Protein 35g

Estimated values based on one serving size.


  1. Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
  2. Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
  3. Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
  4. Enjoy!

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