2-3 ears shucked corn
1 cup quinoa, uncooked
1 (15 ounce) can black beans, drained and rinsed
1 cup fresh spinach, chopped
1 cup cilantro, chopped
1 cup cherry tomatoes, halved
8-10 green onions,
thinly sliced
1/2 cup feta cheese crumbles
1 small jalapeno, seeded, deveined, minced
1/2 cup lime juice
1 1/2 tablespoons red wine vinegar
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon honey
Salt and pepper to taste

8, 1 cup servings


Fill a large saucepan with water and bring to boil, add corn and cook for 5 minutes or until tender. Cool. Cut corn from cob using a sharp knife. Cook quinoa according to package directions. Whisk together dressing ingredients in a small bowl. Set aside. When quinoa has cooled, add dressing and stir to coat. In a large bowl combine remaining ingredients and add to the quinoa mixture. Cool in refrigerator and serve.

Nutritional Analysis: 
220 calories
7 g fat
1.5 saturated fat
5 mg cholesterol
250 mg sodium
32 g carbohydrate
5 g fiber
4 g sugars
9 g protein

Tex-Mex Quinoa Salad

Kentucky Proud Project
County Extension Agents for Family and Consumer Sciences 
University of Kentucky, Dietetics and Human Nutrition Students

June, 2018

Buying Kentucky Proud is easy. Look for the label at your grocery store, farmers' market, or roadside stand.