Quinoa is grain that orginates from Peru. We decided to make a Mexican version of a quinoa salad. We used pineapple for the acidity, avocado and queso fresca for the fat and fried pepitas for a nutty flavor. This dish is easy and healthy! 


1/2 yellow onion chopped 

1/3 cup pineapple chopped

3/4 cup black beans 

1/2 cup corn 

1 tbs parsley 

1 tbs cilantro chopped 

1 tbs basil chopped 

1 tbs tarragon chopped

1 1/3 cup of quinoa 

1 tsp cumin

1 tsp oregano 

4 allspice berries crushed into powder

Zest from one lemon 

2 Fresno chilies sliced thinly

1 manzano chili diced

1/2 avocado diced 

4 oz queso fresco diced 

5 tbs oil  

4 tbs white wine vinegar  

1/4 cup pepitas toasted  

Salt and pepper to taste


For this recipe you can use whatever chilies are available to you. We found these and they had a little heat. Choose whatever heat level is comfortable with you.  


We grilled our corn to get some added smoky flavor. Either way cook the corn before taking it off the cob. 


The citrus you use in this dish again is up to you. We had ideas for blood oranges however we just missed them being in season. Pineapple worked great! 


Cook the quinoa in 2 2/3 of boiling water. Once you prep all the ingriedents mix everything together. Add the oil and vinegar before serving. Adjust the seasoning to your liking.