Top | Grain Salad

Hominy Supergrain Salad

(recipe, Kate Lindberg)

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There are two things I love: fresh, hearty salads and strong Mexican flavors in my food. Oh, and quinoa! So, what better to make a salad out of than fresh tomatoes, onions, limes, salty Mexican cheese, two different types of beans, and lots of cilantro? Quinoa, the "supergrain", adds tons of protein to the vegetables in this dish, and it's so light and fluffy that it mixes perfectly with the rest of the ingredients, balancing out texture and flavor. Hominy beans have a distinct "corny" flavor and hearty texture, which I find delightful among the spicy onion, light quinoa, dense black beans, and fresh lime juice and cilantro. Add some salt, spice and avocado at the end of preparation, and you will want to eat all 6 servings by yourself! Enjoy!


  1. 1 cup Quinoa
  2. 2 cups Water or Broth
  3. ⅓ Red Onion
  4. 1 to 2 medium Heirloom Tomatoes
  5. ½ bunch Cilantro
  6. 2 to 3 Limes, juiced
  7. ½ block Queso Fresco Cheese
  8. 1 (15.5oz) can White Hominy (drained)
  9. 1 (15.5oz) can Black Beans (drained)
  10. 1 tsp. Salt (or to taste)
  11. 1 Avocado
  12. *Optional: 4-5 dashes of your favorite hot sauce (I like Aardvark)


  1. Cook Quinoa in broth or water according to package directions. Let Cool.
  2. Dice onion, tomatoes and cilantro.
  3. In a bowl, mix cooled quinoa with onions, tomatoes, cilantro, lime juice, hominy and black beans.
  4. Dice ½ to 1 avocado, and crumble Queso. Lightly stir both into salad.
  5. Season with salt and hot sauce to taste.