PP or PS Mexican Quinoa

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Chef:  Jessica Meyers Altman; GardenFreshFoodie.com
Makes:  6-8 Servings
Prep Time:  15 min
Cook Time:  20 min
Total Time:  35 min


  • 1 T minced garlic

  • 2 jalepenos , minced and de-seeded

  • 1 c diced red, orange or yellow pepper (total of 1 pepper)

  • 1 c minced red onion

  • 1 15 oz can diced tomatoes or 2 c fresh

  • 1 c quinoa, soaked for 4 hours (or longer), drained and rinsed

  • 1 c water or vegetable broth, or water plus 1 t of my vegetable bouillon

  • 2 c cooked black beans or 1 can, drained and rinsed

  • 1 c frozen organic corn, defrosted (simply run hot water over)

  • 4 c packed greens: kale, swiss chard (green, or spinach, chopped and cooked

  • ½ t cumin

  • ½-3/4 of kosher salt

  • Juice of 1 lime, about 2 T

  • ¼ c cilantro (or parsley)

  • ¼ t cayenne (if desired)

  • Freshly ground pepper to taste

  • Optional PS version: add 1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts

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  1. Heat a large skillet. Once hot, add in onions, garlic and 1-2 T water to prevent sticking.

  2. Sauté until slightly golden, add in jalapeno and bell peppers.

  3. Stir in quinoa, beans, broth, tomatoes, cumin, salt and bring to a boil, reduce heat to a simmer.

  4. Cook until quinoa is softened (Not mush), about 15 minutes. Add additional broth if needed.

  5. Fold in corn.

  6. If using spinach, fold in once the quinoa has cooked.

  7. If using kale, blanch in a separate pan and fold in at the end.

  8. Season with freshly ground pepper and cayenne if desired.

  9. Add lime juice and fresh cilantro.


  1. Mexican quinoa salad is great on top of a sweet potato, salad or stuffed in peppers as a protein packed, plant-based and oil-free dish.

Jessica Meyers Altman; Garden Fresh Foodie
Associate Professor of Whole Food Nutrition & Living
"Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it's the only thing that ever has."  Margaret Mead

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