Jul 14 2026
Restaurants›Mezcal Tequila Kitchen›Chopped Quinoa Salad Recipe

Chopped Quinoa Salad Recipe

Inspired by Mezcal Tequila Kitchen
Time1h
Serves4

quinoa and brown rice, avocado hummus, black beans, grilled corn, cucumber, tomato, roasted eggplant, cilantro lime dressing, feta, chipotle pepitas

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Ingredients

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Grains

Vegetables

Beans

Hummus

Dressing

Toppings

Method

Cooking Grains

  1. 1

    Cook Quinoa

    In a medium pot, combine 1 cup of quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

  2. 2

    Cook Brown Rice

    In a separate pot, combine 1 cup of brown rice with 2.5 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 40-45 minutes or until water is absorbed. Fluff with a fork and let it cool.

Prepare Hummus

  1. 3

    Make Avocado Hummus

    In a food processor, combine 1 medium avocado, 2 tablespoons of tahini, 1 tablespoon of lemon juice, 1 clove of garlic (minced), 0.5 teaspoon of salt, and 2 tablespoons of water. Blend until smooth. Adjust seasoning to taste.

Prepare Vegetables

  1. 4

    Chop Vegetables

    Dice 1 large cucumber and chop 2 medium tomatoes. Cut the roasted eggplant into small cubes.

  2. 5

    Prepare Grilled Corn

    If using fresh corn, grill it on medium heat for about 10-15 minutes until slightly charred, then cut the kernels off the cob. If using canned corn, simply drain and rinse.

Make Dressing

  1. 6

    Cilantro Lime Dressing

    In a small bowl, whisk together 0.5 cup of chopped cilantro, 3 tablespoons of lime juice, 0.25 cup of olive oil, 0.5 teaspoon of salt, and 0.25 teaspoon of pepper until well combined.

Combine Salad

  1. 7

    Mix Ingredients

    In a large bowl, combine the cooked quinoa and brown rice, black beans (drained and rinsed), diced cucumber, chopped tomatoes, grilled corn, and roasted eggplant.

  2. 8

    Add Hummus and Dressing

    Add the avocado hummus and cilantro lime dressing to the salad mixture. Toss gently to combine all ingredients.

Serve and Garnish

  1. 9

    Top with Feta and Pepitas

    Before serving, sprinkle 0.5 cup of feta cheese and 0.25 cup of chipotle pepitas over the salad. Toss lightly if desired.

  2. 10

    Serve Cold or Room Temperature

    Serve the salad immediately or refrigerate for up to 2 hours before serving for a chilled dish.

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