The most delicious Mexican Quinoa Salad of all times. Healthy avocado, black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.
Course Main Course, Salad, Side
Cuisine International, Mexican
Keyword mexican quinoa salad, quinoa salad
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
1cobcornor 1/2 cup cooked kernels
1cupcooked black beans
1avocado(ripe but firm)
Add quiona, water, and sea salt to the Instant Pot. Place the trivet inside and place the cob of corn on top. Seal and set to 1 minutes on high pressure. Wait for full natural pressure release. For stove-top instructions see above in blog post.
In the meantime, finely chop red onion, dice tomato, chop cilantro, deseed and finely chop jalapeño, and set everything aside.
Cut off kernels of cooked cob of corn and set aside.
Cut avocado in half, pit and peel, and then dice. Do this last right before assembling the salad to keep fresh longer.
Assemble the salad by fluffing the quinoa and adding to a large salad bowl, then add chopped vegetables and fruits as well as black beans. Season with sea salt, pepper, and lime juice, then mix and serve.