Mexican Quinoa Salad

quinoa salad

While I’m spending some time with the new baby, I’m sharing some of my older recipes that I developed for different companies over the years.

This recipe was developed for Pillsbury.com

mexican salad

recipe photo

Yield: Serves 4

Mexican Quinoa Salad

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  • 1 cup quinoa
  • 2 cups water
  • 1 (11 oz) can Green Giant Mexicorn
  • 1 cup diced tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup cilantro, roughly chopped
  • 2 tablespoons lime juice
  • 1 tablespoon cumin
  • 4 cups spring mix baby greens


Add 1 cup quinoa and 2 cups water to a small saucepan. Bring to boil and reduce to a simmer. Cover with a tightly fitting lid and simmer for 7 – 10 minutes, or until all the liquid has been absorbed. Quinoa is done when grains are translucent with opaque edges.

In a large bowl add Mexicorn, tomatoes, red onion, cilantro, lime juice and cumin. Add cooked quinoa. Mix well. Line each plate with 1 cup spring mix. Top with quinoa salad.

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*Nutritional Information is not guaranteed for 100% accuracy.

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