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Quinoa and Black Bean Cobb Salad

This creative cobb salad from Cordúa in Houston brings together iron-rich black beans and protein-packed quinoa for a refreshing new salad. We love it with chopped avocado and fresh-made pico de gallo — and a loving sprinkle of bacon!
Course Salads
Servings 2 servings



  • 1/2 cup Quinoa see below
  • 1/2 cup black beans
  • 1/2 cup avocado chopped
  • 1/2 cup romaine chopped
  • 1/4 cup bacon chopped
  • 1/4 cup Pico de Gallo see below
  • 1/4 cup La Vaquita® Queso Fresco crumbled

For Quinoa

  • 2 cups quinoa
  • 2 tablespoons corn oil
  • 1/4 cup onion diced
  • 1/4 cup carrot diced
  • 1/4 cup celery diced
  • 6 cups chicken stock
  • 1 teaspoon salt

For Pico de Gallo

  • 5 roma tomatoes diced
  • 1/2 onion diced
  • 1 jalapeno diced
  • 2 tablespoons of lime juice
  • 1/2 cup cilantro chopped
  • 1 teaspoon of salt


  • Prepare Quinoa: In a sauce pan at medium high heat, toast quinoa in oil until and golden brown and giving off a wonderful nutty aroma, about 5 minutes. Add onion, celery, and carrot and sauté until they soften. Add chicken stock and salt. Boil at high heat until liquid is absorbed. Remove from heat, cover with aluminum foil and let sit for 20 minutes.
  • Prepare Pico de Gallo: Combine ingredients in a bowl.
  • To assemble salad, combine all ingredients up through the Pico de Gallo. Finish by tossing in crumbled La Vaquita® Queso Fresco.


This recipe is provided courtesy of Cordúa in Houston.
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