YIELD: 4-6 servings | TIME: 25 minutes | ACTIVE TIME: 10 minutes
this little goat went to mexico nutty, spiced quinoa and veggie salad with tortilla chips

Nutty, Spiced Quinoa and Veggie Salad


  • 1 cup uncooked white quinoa
  • Kosher salt 
  • 1 cup black beans, drained and rinsed
  • 1 cup corn kernels, thawed if using frozen
  • 1 red, orange or yellow bell pepper, diced 
  • 1/2 small red onion, diced 
  • 1 pint cherry tomatoes, halved
  • 1 ripe avocado, diced 
  • 2 Tbsp extra-virgin olive oil 
  • 2 Tbsp fresh lime juice 
  • 1 Tbsp red wine vinegar 
  • 1 tsp ground cumin
  • 1/4 cup fresh cilantro leaves, roughly chopped 
  • 1/2 cup This Little Goat went to Mexico Everything Crunch


  1. Rinse the quinoa through a fine mesh strainer for at least 30 seconds, until the water runs clear. Add to a small pot along with 2 cups of water and ½ teaspoon kosher salt. Bring to a boil over medium-high heat. Reduce the heat to a simmer. Cover and let simmer until the quinoa has absorbed all of the water, about 12-15 minutes. Remove from the heat and fluff the quinoa with a fork. Let cool slightly, then transfer to a mixing bowl.
  2. Add in the beans, corn, veggies and cilantro. Top with 2 Tablespoons each olive oil and lime juice, 1 Tablespoon red wine vinegar, 1 teaspoon each salt and cumin. 
  3. Toss until well combined. Season to taste with additional salt and lime juice, as desired. Before serving, top with a sprinkle of bright and zesty This Little Goat went to Mexico for a nutty, crunchy finish! 

Be the first to know about new collections, mouthwatering recipes, and exclusive offers!