Quinoa Mexican Salad

As we travel we have been experimenting with different kinds of bowls, both because of how fun it is to come up with new recipes and also because they are so easy to make with minimal space.

This recipe was inspired by one of the local sushi restaurants in Whistler, British Columbia. The quinoa adds protein while the avocado adds great fats, plus the veggies add enough carbs to keep you moving! This recipe is perfect if you need something light but backed full of nutrients and is perfect if you have leftover quinoa from previous meal prep in the week.

Meal Prep: Wanting to make a meal from this recipe? Add 8 oz of shredded chicken breast to make this a fully packed delicious lunch or dinner!


1 c quinoa

2 c broth

1 avocado diced

½ corn kernels

¼ c red onion small dice

½ c tomatoes diced

½ c cilantro rough chopped

1 jalapeño thinly sliced

1 lime juiced

1 tsp salt

1 tsp pepper


1. Add quinoa and broth to saucepan, and cook until quinoa is fully done (10-15 minutes). Set aside to cool completely as this salad is served cold.

2. While your quinoa cooks, dice avocado, finely red onion (fine pieces are best), one large tomato, roughly chop cilantro leaves, and thinly slice one jalapeño (if you love spice leave the seeds in, if you do not like spice take them out).

3. Once your quinoa is cooled add all of your vegetables and toss well.

4. Juice the lime over the quinoa salad and sprinkle salt/pepper over the top and toss one last time!

5. Serve and enjoy.

How did it turn out? Did you add any other flavors? If you made a meal, what protein did you use? Let us know in the comments below!

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