This Easy Vegan Mexican Quinoa Salad is full of delicious flavor and a variety of textures while offering nutritious ingredients.  It is simple to prepare and uses mostly pantry ingredients you likely have on hand like dry quinoa and canned black beans.  It has a Southwestern flavored dressing that makes this quinoa salad so addictive.  This quinoa salad holds up well in the refrigerator making it an excellent meal prep option.

Easy Vegan Mexican Quinoa Salad

quinoa (cooked in the Instant Pot with 1 cup of water)*

(15 ounce) can black beans,

red or orange bell pepper, stem and seeds removed, diced

green onions, diced

red onion, finely diced

cilantro,

extra virgin olive oil

limes, juiced

maple syrup

garlic clove,

cumin

salt

Cook the quinoa in the Instant Pot*.  While the quinoa cooks prepare your dressing and other ingredients.

In a large mixing bowl combine the cooked quinoa with the black beans, red bell pepper, onions and cilantro.  Whisk the dressing well and pour overtop the salad.  Stir well to combine.  Enjoy immediately or store in an airtight container (or separate smaller airtight containers for lunch on-the-go).  Salad lasts in the refrigerator for up to five days.

5 stars 5 stars 5 stars! I made this salad recently for a get together and everyone LOVED it and asked for the recipe. I added avocado and it was just perfect! Thanks for sharing with us!

This recipe is on my weekly meal rotation and has been made by many friends after trying it at my house. It’s a hit with everyone! So refreshing and delicious

Love this salad! As one person said I add avo and switched out the red peppers for cherry tomatoes. Also leave out the maple syrup from the dressing. The cumin salad dressing is the cherry on top!

One of our favorite recipes ever! This salad is a complete meal for me and it’s so delicious!

Perfect side dish! Easy to make! Stays fresh for days! Add to lettuce and you have a salad!

Loved this recipe and dressing and can see how versatile it will be with switching out ingredients as well! Definitely adding this into rotation right now :)

I love this salad!  I make it once a week in warm weather.  My favorite lunch!  
Just made it today.

I love this recipe! It is so easy and delicious, and a perfect lunch for a busy week. The dressing is a perfect balance of flavors. I add cheddar cheese and diced jalapeño to my mix, and alternate between warming it in the microwave or eating it straight from the fridge. If you’re looking for a work week lunch, don’t hesitate to make this one!

Wonderful flavor and beautiful colors - I could eat this everyday! Stores well in fridge love to have it prepped ahead of time and I usually make a double batch. If you don't have limes use lemons I love it both ways. Super simple meal prep by just adding one can of tuna.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1622232403/jufbbuhgm5cdpxg4df9q.mp4

It is simple to prepare and uses mostly pantry ingredients you likely have on hand like dry quinoa and canned black beans.  It has a Southwestern flavored dressing that makes this quinoa salad so addictive.  This quinoa salad holds up well in the refrigerator making it an excellent meal prep option.

easy vegan mexican quinoa salad

Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 8

Cost: $5.25 /serving

Author : Elaine Gordon

Ingredients

Instructions

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