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Mexican Quinoa Salad
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1 tablespoon Land O Lakes® Butter

3/4 cup uncooked quinoa, rinsed

1 1/2 cups vegetable broth


1/4 to 1/3 cup chopped fresh cilantro leaves

1/4 cup vegetable oil

1/4 cup lime juice

1 teaspoon finely chopped fresh garlic

1/2 teaspoon chili powder

1/2 teaspoon ground cumin

Salt, if desired

Pepper, if desired


1 cup frozen whole kernel corn  

1/2 cup red onion, chopped

1 small (1/2 cup) red bell pepper, chopped

1 (15-ounce) can black beans, rinsed, drained

1 teaspoon finely chopped fresh garlic


Cilantro leaves, if desired

 *Substitute fresh cooked corn kernels or canned corn.

How to make

  1. STEP 1

    Melt butter over medium-high heat until sizzling. Add quinoa; stir to coat. Continue cooking 3-5 minutes or until quinoa is lightly browned. Add vegetable broth; continue cooking until mixture comes to a boil. Cover; reduce heat to low. Cook 20 minutes. Fluff with fork; set aside.

  2. STEP 2

    Whisk all dressing ingredients in bowl until combined.

  3. STEP 3

    Combine cooked quinoa, vegetables and dressing in large serving bowl; toss lightly. Refrigerate at least 30 minutes to blend flavors.

  4. STEP 4

    Garnish with fresh cilantro leaves, if desired.

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