Fiesta Salad


  • 1 cup uncooked quinoa
  • 2 cups vegetable broth, we use 1/2 a GoBio Organic Vegetable bouillon cube with 2 cups of water or use homemade veggie broth
  • 1.5 cups of cooked black beans (or 1 can drained)
  • 1/2 cup of cooked corn taken from the cob preferably
  • 1 ripe avocado cut into 1/2 inch cubes
  • 1 pint cherry or grape tomatoes, halved (or approx 20)
  • 1 cup cucumber slices
  • 1/2 cup fresh cilantro, chopped
  • 1/4 cup extra virgin olive oil
  • juice from 1 lime (fresh)
  • 1/2 tsp of cayenne pepper
  • 1 tbsp cumin
  • salt & pepper to taste about 1/4 tsp each.  Skip the salt to keep the sodium content low.


  1. Cook Quinoa in vegetable broth bringing to a boil over high heat, simmer for 15 minutes or until water is absorbed, remove from heat and cover 5-10 minutes.
  2. In a small bowl whisk together oil, lime juice, cayenne, cumin, and salt & pepper
  3. Once quinoa has cooled mix in beans, cucumber, tomatoes, corn, avocado and cilantro.  Combine well
  4. Add the dressing to the quinoa mixture and combine until well dispersed
  5. Chill in the fridge for 20-30 minutes before serving.
  6. Garnish with fresh cilantro and and a lime slice

Serving is 1 cup, Makes approx 5 servings

Nutrition Breakdown per serving:

Calories: 395, Protein: 11.5g, Carbohydrates: 43.5g, Fat: 20g, Cholesterol: 0mg, Fiber: 11g Sodium 74mg Sugar: 2g   

Posted in: Cleansing, Diabetes Friendly, Gluten Free, Main Dishes, Salads, Sides, Vegan, Vegetarian