Tex-Mex Quinoa Salad with Corn, Black Beans, and Sun Dried Tomatoes. Served on Romaine Lettuce, with Avocado, and Vegan Ranch Dressing.

Quinoa, Black Bean, and Corn Tex-Mex Salad (Vegan, Gluten Free, Flour Free):

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 servings


  • 1 Tablespoon grapeseed oil
  • 1 medium onion chopped
  • 3 medium cloves garlic minced
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1/4 teaspoon chipotle powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon fine sea salt
  • 2 teaspoons vegan and gluten free bouillon
  • 1 1/2 cups corn kernels frozen
  • 2 cups cooked black beans
  • 1/4 cup sun dried tomatoes packed in oil chopped
  • Cilantro for topping – optional
  • Avocado halved, pitted, scooped, and sliced (optional – for topping)


  1. Heat oil on medium heat in a medium sized skillet that has a tight fitting lid (you’ll use the lid later).
  2. Add and sauté the onion for 8 min (until translucent and golden brown).
  3. While the onion is sautéing, rinse the quinoa thoroughly in a fine mesh strainer until the rinsing water runs clear. This helps remove any bitter flavor. Set aside.
  4. Add the garlic and sauté for 1 more minute (until fragrant and beginning to brown).
  5. Mix quinoa into the garlic and onion mixture. Cover with water, chipotle powder, paprika, fine sea salt, and bouillon. Stir and bring to a boil. Reduce heat. Simmer, covered, for about 20 minutes (or until the quinoa is tender and the broth is absorbed). Try not to check on it until it’s nearing the end of the cooking time – releasing the steam when you check on it will halt the cooking process.
  6. Fluff with fork and stir in frozen corn kernels.  Continue cooking until the corn is heated through (about 5 minutes).

  7. Stir in the black beans and sun dried tomatoes.

  8. Top with cilantro and avocado slices.