Mexican Quinoa Salad

With Thanksgiving only a few days away, I’m sure there are many people getting ready to travel! This is a great recipe to help clean out your refrigerator and a few pantry items before you leave. This recipe is full of fresh ingredients and tastes that will keep you full and energized for your day. I suggest adding it to your weekly meal prep every now and then too! I just recently shared this recipe with my sister, Megan, who made it for her two-day school week before she heads out of town! I hope you enjoy it as much as we do.


  • 1 1/2 cup cooked quinoa
  • 1/4 cup diced green peppers
  • 1/4 cup diced red peppers
  • 1 15oz can black beans
  • 1 15oz can whole kernel corn
  • 2 tbsp finely chopped green onions
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tbsp lime juice
  • 1/4 tsp pepper
  • 1/4 tsp salt
  • 1/4 cup fresh chopped cilantro

Dressing (optional):

  • 1 cup ranch dressing (I love all of the Marzetti dressings)
  • 2 tbsp Siracha (Feel free to add more if you want an extra kick!)


  1. Cook quinoa according to package directions. Fluff and set aside.
  2. Add in the rest of the ingredients, and toss with a spatula.
  3. Garnish with your dressing of choice, avocados, extra cilantro, and enjoy. Feel free to add some grilled chicken and serve it for dinner too!

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