Mexican Quinoa

mexican-quinoa-saladI can’t say what my favorite thing is about this Mexican Quinoa Salad was.  The taste was fabulous, but I really loved the texture too.  And, of course I love how colorful it is.  Colorful dishes make me smile because I know getting a pretty picture will be easy.

At the end of the day, this dish was a real winner at our house.

And yes, thank you for asking.  Those ARE homemade corn tortillas on top!

I was feeling adventurous a few weeks ago, so I decided to buy a Tortilla Press so that I could make my own tortillas and flat bread.  This was on the heels of reading an ingredient list on a package of wraps that included way too many things I didn’t want to be eating or feeding my family.Mexican quinoaSo this week a few weeks had gone by and still no tortillas had been made.

I shifted the spot to where the tortilla press was stored to the back of the shelf where I keep plates and place mats that I used for photographs. (So that my husband wouldn’t be reminded of it and ask me where were the tortillas or Whoopee Pies I had planned on making.)

Strangely, that didn’t ease the guilt I was feeling about not actually using the tortilla press.

Finally, I stopped being lazy got adventurous and tried the darn thing out!  It was a little work at first but once I realized that I needed to use a plastic bag as a liner it went smooth as can be.  Best of all, I made these corn tortillas with just two ingredients!  I still need to practice some more before I’m ready to offer tips, but you’ll see these tortillas again because I also used them to make a really great tostada recipe I have coming soon.  (With a rocking cashew cream avocado sauce!)


Mexican Quinoa Salad

If you are looking for a great quinoa salad that is pretty enough for company, I highly recommend this Mexican Quinoa Salad!

Mexican Quinoa

Rating: 51

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6

Serving Size: 1 bowl

Calories per serving: 277

Fat per serving: 11.6g

Mexican Quinoa


  • 1 1/2 cups cooked quinoa
  • 1 1/2 cups cooked black beans, drained and rinsed
  • 1 cup organic corn, thawed
  • 1 tomato, seeded and diced
  • 1/2 red onion, slivered
  • 2 tablespoons pickled jalapeño, diced
  • 4 organic or non-GMO corn tortillas
  • 1/4 cup lime juice
  • 1/2 - 1 chipotle chilie in adobo sauce (The dish will be HOT if you use 1)
  • 4 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon honey or agave nectar
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 avocado, diced


  1. Preheat oven to 350 degrees.
  2. In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion and pickled jalapeño.
  3. Slice corn tortillas into thin strips.
  4. Spray a baking sheet with olive oil and add tortilla strips.
  5. Spray again.
  6. Sprinkle with salt and pepper if desired.
  7. Bake for 10-15 minute, until crispy. (Check often to make sure the tortillas don't burn - I was using homemade tortillas and they took closer to 15 minutes. I'm guessing store bought may not take as long.)
  8. Meanwhile, in a blender or food processor, combine lime juice, chipotle Chile, garlic, cilantro, olive oil, honey or agave nectar, cumin and sea salt.
  9. Process until mixture is smooth.
  10. Toss with quinoa mixture.
  11. Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.
  12. Store leftover tortilla strips in an air tight bag, and return to oven to crisp if desired prior to serving.)


Protein: 7.7 g Carbohydrates:47.2 g Fiber: 8.3 g

  • knitstamatic

    Looks and sounds delicious! Can't wait to give it a try. And looking forward to the tortillas!

    • Wendy Polisi

      Hope you enjoy! I will be working on perfecting the tortillas this week…my boys loved them baked as "chips" so they will become a fixture around our house!

  • Beverly Hagar

    Hi Wendy____I know little about Quinoa. I would like to know first how to cook it and also the nutrition facts. I have been told it is very good am anxious to try it . ____Thank you__Bev

  • Mark

    From someone that can benefit from eating healthier, I want to THANK YOU for coming up with a dish I think I can really enjoy. From your inspiration, I have just bought some quinoa and THIS is going to be my first quinoa dish. It looks just awesome.

    • Wendy Polisi

      Thanks so much Mark! I hope you enjoy!

  • Andrea

    What were the two ingredients used to make the tortillas?

    • Wendy Polisi

      You use masa harina (which is flour made from corn kernels) and water. If you want you can also add a little salt, but I didn't.

  • greenlifechronicles

    I am a big fan of quinoa but usually use chicken broth in my recipes. I'm going to try it vegan tonight. I make somthing similar but haven't incorparated the chili, KICK! I love it! I will be trying this recipe today because I like the Hot and Spicy!

    • Wendy Polisi

      Give vegetable broth a try! I just made the most amazing vegetable broth that is every bit as good as chicken broth! I juiced onions, carrots and celery and then added equal parts water. I put it in a stock pot and cooked it for about an hour with cut up carrots, celery, a can of tomato paste, salt, pepper, bay leafs, onion powder and garlic powder. I added in 1/2 cup of tamari and cooked it for 20 minutes more. Yum! I actually had a cup by itself it was so good.

      I hope you enjoy this recipe!

  • Pam

    The flavors on this salad were amazing! So far, I've tried about a half dozen of your quinoa recipes, and all have been outstanding, with so much flavor. I'm not sure if this or the risotto are my favorite–they were both so good. Everyone but my picky 17 year old gobbled it up.

  • Beth

    This recipe looks amazing, but I almost gave up on your page because of that ad that keeps popping up for your newsletter and cookbook. Literally it pops up like every 60 seconds. Come on!

    • Wendy Polisi

      Beth, If you look at the pop up there is a "no thanks" button which will make it disappear and never return!

  • Jennifer Ellis Ruttenburg

    Amazing! I have wanted to cook with quinoa, and made this tonight and it was delicious!! Loved your basic quinoa cooking instructions as well! Will definitely make again! Thank you!

  • jill

    it was delicious!


    where do you buy quinoa ? do they sell it at Kroger or wall mart? would like to know so i can make some of these grate dishes too

    • Wendy Polisi

      They sell it at both Kroger and Wal Mart as well as most other grocery stores. I typically get it from Whole Foods or Costco. When I can I buy it BULK<img src="; alt="" style="border:none !important; margin:0px !important;" width="1" border="0" height="1"> from Amazon, which can save money. (Obviously though you need to make sure your family likes it before you do this!)




    • Wendy Polisi

      Beverly – Most of my recipes are gluten free – like this one. I went gluten free two months ago and everything since then is gluten free. Obviously you need to make sure that the ingredients you are using are gluten free. As an example tamari or soy sauce. I would stay away from any bread recipe on the site that doesn't specifically say that it is gluten free.

  • Karen

    You rock girl! Making your own tortillas! I'm sure they are absolutely delicious. That dish looks so yummy; I must make it AND you've inspired me to try making homemake tortillas.
    My recent post Whole Wheat Nectarine Muffins with Streusel Topping

    • Wendy Polisi

      Thanks so much Karen! I'm pretty addicted to making my own tortillas. The first time I tried it it was pretty awful but it has gotten better each time since. Today I'm testing out a gluten free flour tortilla recipe for the first time. It should be interesting. :)

      My recent post Exciting Times &amp; Tortilla Quinoa Salad with Cilantro Lime Dressing

  • Natalie

    This recipe looks good, and I look forward to trying it. I have never cooked quinoa before, so this will be an exciting experiment. A few months ago (before stumbling on this recipe) I purchased a box of "Seeds of Change whole grain quinoa blend" (it is a combination of quinoa, brown rice, and millet). The directions on the box call for sauteing the grains, but there is no mention of rinsing (do I need to rinse this product before using?). Are you familiar with this product, and could it be used for the "Mexican Quinoa" recipe? Are there any necessary adjustments? Thank you for any suggestions.

    • Wendy Polisi

      I have never tried the "Seeds of Change" quinoa, but my guess is that it has been pre-rinsed, so there i s no need for rinsing. I would just cook it according to the package instructions, measure out 1 1/2 cups cooked and proceed with the recipe as written!

  • BrookeFitness

    I made this for dinner and It was AMAZING!!! Loved it!!!! Thank you !
    My recent post Yummy Dinner

    • Wendy Polisi

      So glad you liked it! :)

  • Barbara

    Loved the recipe-thanks. I started making my own tortillas when so many of my friends have up gluten. I learned how to nixtamalize my corn too. This makes sure that the masa is not rancid. It's also much more tasty. And my corn chips turn out great too with your method.

  • Louise Gawrys

    Are all your present receipes in your books?

    • Wendy Polisi

      Hi Louise! I'm not sure I understand exactly what you are asking but I will try to answer anyway.

      With the exception of the Best of Cooking Quinoa, all of the books have a significant number of recipes that are NOT on the website; they also include some favorites that are but most often the recipes have been tweaked a bit. There is no overlap of recipes between Quintessential Quinoa, Quinoa Fit and The Gluten Free Quinoa Cookbook. Hope this helps and let me know if you have any other questions.

  • Ryan

    I made this tonight an goofed a little. I measured 1 1/2 c quinoa before I cooked it. I know it altered the recipe but it was still delicious. I wasn't sure if I was supposed to drain black beans so I didn't. Was I supposed to? Also, where is your corn tortilla recipe? Thanks!