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Aztec Salad

Prep Time:

Cook Time:


Serves 4


About the Recipe


  • 1 and 1/2 cups quinoa

  • 1 tablespoon of sea salt

  • 2 ears of sweet corn

  • 1 red onion, peeled and thinly sliced

  • 1 cup chopped cilantro

  • 1 red bell pepper, cut into small pieces

  • 1 cup of black beans, cooked and drained

  • Juice from one lime

  • 1 cup toasted pumpkin seeds

  • 1 avocado sliced

  • 4 cups mesclun greens


1. Prepare quinoa according to package

2. Cook corn in boiling water for 8 minutes, then drain and cool and then scrape kernals off the ears and set aside to cool

3. In a large bowl, toss the onion, cilantro, red pepper, black beans, lime juice and corn

4. Mix that into the quinoa and toss

5. Add 1 quarter cup roasted tomato vinaigrette and toss again.

6. Assemble salad. Divide the salad among four salad bowls or plates and place one cup of the quinoa vegetable mixture on top of the lettuce.

7. Sprinkle with pumpkin seeds and drizzle with a small amount of vinaigrette.

8. Add slices of avocado

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