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Nutty, Spiced Quinoa and Veggie Salad

This Little Goat went to Mexico
  • This Little Goat went to Mexico


4-6 side servings


25 minutes

active time

10 minutes



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



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.

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. 

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! 

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