Tex-Mex Quinoa Salad

Source:  Down Home Healthy Living 2.0

(Philadelphia Chapter of the National Black Leadership Initiative on Cancer)

Serves 10



  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon kosher salt
  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • 1/8 teaspoon ground black pepper
  • 1 – 14 ounce can of diced tomatoes with green chili peppers, drained
  • 1 – 14 ounce can of garbanzo or black beans, drained and rinsed
  • 1 bunch cilantro, chopped
  • 2 avocados, cubed
  • ¼ cup crumbled cotija cheese or Mexican cheese blend


  1. Bring quinoa, water, and salt to a boil in a saucepan.
  2. Reduce heat to medium-low, cover; simmer until the quinoa is tender. 20 to 25 minutes.
  3. Meanwhile, stir together lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans.
  4. When the quinoa is done, stir it into the tomato mixture.
  5. Cool in refrigerator until cold, about 2 hours.
  6. Fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.


Nutrition Information

Serving Size: per ½ cup

Calories: 210; Total Fat: 11g (Saturated Fat: 2g); Sodium: 404mg; Cholesterol: 3mg;

Total Carbohydrate: 23g; Dietary Fiber: 5.9g; Sugar: 0g; Protein: 6g.