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Corn and quinoa salad with micro cilantro garnish

Roasted Corn and Quinoa Salsa

Delicious sweet corn and quinoa salad with big chunks of avocado and a creamy avocado dressing.
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Course: Salad
Cuisine: Mexican
Keyword: avocado, corn, quinoa, salad
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6 servings


  • small pot
  • salad bowl


  • 1 cup cooked quinoa
  • 2 cups roasted corn
  • 1 cup kidney beans
  • 2 avocados, diced
  • 1/2 cup cilantro
  • 2 tsp Tajin
  • 1 cup cherry tomatoes, diced
  • 1/2 red onion diced
  • 2 tsp salt
  • 1 lime, juiced


  • Cook the quinoa according to the package.
  • Once it is cooked, add in a dash of tajin seasoning, salt, and squeeze of lime.
  • In a small bowl combine roasted corn, diced tomato, kidney beans, diced avocado, quinoa, red onion and toss.
  • Sprinkle a little tajin over the top and serve!