mexican quinoa salad

This picnic-worthy Mexican Quinoa Salad gets tossed in a vegan and gluten-free cilantro lime dressing and then loaded with black beans, corn, tomatoes, and avocado.  You can meal prep this side or main dish ahead of time for a quick and easy lunch or dinner recipe, too!

Mexican Quinoa Salad with Avocado

quinoa (cooked)

corn (drained)

black beans

cherry tomatoes (cut in half)

red onion (finely diced)

avocado (diced)

olive oil

cilantro (divided)

Tbsp. lime juice (fresh)

Tbsp. honey (or agave nectar)

salt

cumin

black pepper

paprika

Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.

 In a large bowl combine quinoa and dressing.  Toss to completely coat the quinoa.

Mix in corn, beans, tomatoes, and red onion.  Refrigerator for 30 minutes or up to overnight.

Top salad with diced avocado and remaining cilantro before serving.    Enjoy!

A light and refreshing Mexican Quinoa Salad combines quinoa, black beans, corn, and tomatoes with a tangy lime vinaigrette.

Mexican Quinoa Salad

quinoa

water, (or vegetable stock)

black beans, (drained and rinsed)

can yellow corn, (drained and rinsed)

grape tomatoes, (quartered)

red onion, (finely diced)

cotija cheese

cilantro

white wine vinegar

oregano

lime juice

Add quinoa and water or stock to a medium pot and bring it to a boil over high heat. Cover, reduce heat to low, and simmer for 10-12 minutes until the quinoa absorbs all the water and is fully cooked.

Remove from heat and let it sit for 5 minutes. Transfer to a large bowl and fluff with a fork. Lightly cover with plastic wrap and refrigerate for 1 hour to cool.

While the quinoa is cooling, make the dressing. Add all ingredients to a small bowl or mason jar, and whisk or shake together to combine. Cover and refrigerate until ready to serve.

When the quinoa has cooled, add the black beans, yellow corn, grape tomatoes, red onion, and crumbled cotija cheese to the bowl.

Pour in the dressing and toss to combine. Taste and season with more salt, if necessary.

Serve immediately or cover and refrigerate until ready to serve.

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.

Southwest Quinoa Salad

water or vegetable broth

red bell pepper, chopped

orange bell pepper, chopped

red onion

avocado

cilantro leaves

extra virgin olive oil or avocado oil

limes

garlic clove,

tsp chili powder

tsp cumin

onion powder

tsp salt

Cook quinoa: place 1 cup rinsed quinoa with 2 cups water or broth in medium pot; bring to boil then cover and simmer for about 15 minutes, or until water is absorbed. Remove from heat once cooked, fluff with fork and transfer to large bowl to cool.

Meanwhile prepare the veggies: drain black beans, corn, chop bell peppers, dice onion and chop fresh cilantro.

Add veggies to bowl with quinoa and gently toss together

Make the dressing: add all dressing ingredients in medium bowl or blend in small food processor (I used the Nutri Bullet.)

Combine dressing and salad bowl: Create a well in the center of salad bowl and pour half of dressing into bottom of bowl. Stir gently and then add remaining dressing, tossing again to combine.

Serve salad over bed of salad greens and top with avocado if desired. Enjoy!

I loved this recipe! 
I cooked the quinoa in vegetable broth, added 2  fresh diced  Roma tomatoes, one seeded and finely chopped jalapeño. 
I only used 1 1/2  limes in the dressing, and added a packet of Chi Chi’s restaurante style seasoning mix.

This recipe is just what i needed to transition into spring and summer themed meal prep! The cilantro lime dressing really brings the whole thing together. I added rotisserie chicken for a protein packed lunch meal prep!

We had this on a hiking picnic. Was perfect, but didn’t add the avocado just so that it would transport well.

I made this last night and everyone loved it.  Some of us are vegetarians and it worked well as a main meal for those who didn't eat the grilled chicken.  I am eating leftovers now for lunch sprinkled with some feta, which is a nice addition.  Will definitely be making this again!  Thank you!

One of the BEST bowl recipes we’ve ever had! Even the kids said to keep this recipe! We added chopped up grilled chicken thighs for added protein.

Holy cow, this is delicious! I prepared it for a family gathering for tomorrow, and I want to eat all of it tonight. Love it!

This recipe is delicious!  Even my meat loving husband likes it!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1563214486/v3qibu9byn0rhowc8dcm.mp4

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Made with quinoa, black beans, corn, bell peppers and red onion. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness.

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

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.

This Mexican quinoa salad will blow you away with all Mexican flavors to it. While quinoa cooks prep most ingredients so you have it ready in 20 minutes. It might not be traditional Mexican salad and quinoa might not be Mexican at all, but it is for sure one healthy Mexican-flavor inspired salad. It’s loaded with veggies and dressed in the simplest salad dressing – cumin lime dressing.

broth

(15 oz sweet corn kernels)

red onions (diced)

tomatoes (diced)

bell peppers (diced (mix of red and yellow bell peppers))

cilantro (chopped)

Salt

Cojita cheese (crumbled (we skipped cheese))

cumin powder

cayenne pepper

garlic

lime

Place quinoa in a fine mesh sieve. Rinse thoroughly under running cold water. Rub and swish quinoa with your hand while rinsing. Add quinoa into the broth with a  pinch of salt. Bring it to boil. Turn down the heat, cover and cook until done, about 15 minutes. Uncover, you should see tiny spiral around the quinoa seeds. Gently fluff it with fork and let it cool.

While quinoa cooks let’s prepare rest of the ingredients for the salad. Dice onions, tomatoes, bell peppers. Roast corn kernels until it gets charred. Finely chop jalapenos, cilantro. Whisk all ingredients for dressing in a small bowl and set aside.

In a salad bowl mix prepped black beans, corn kernels, tomatoes, onions, cilantro, jalapeños, salt.  Add cooled quinoa lime dressing and mix well.

Serve immediately at room temperature.

This vibrant Mexican quinoa salad features fresh veggies, quinoa, feta cheese, and a pesto dressing for a savory salad full of nutrients!

Mexican Quinoa Salad Recipe

lettuce

cherry tomatoes (halved)

sweet corn

Black olives

(sliced)

avocados (diced)

onion

Feta cheese (to taste)

Tablespoon honey

grated garlic

chili powder

Cook

Cook the quinoa according to package instructions and let it cool.

Combine

In a large bowl, combine the cooked quinoa, shredded lettuce, cherry tomatoes, sweet corn, black olives, jalapeños, chopped cilantro, diced avocados, and red onion.

Prepare the Salad:

Whisk

In a small bowl, whisk together the lime juice, olive oil, salt, pepper, honey, garlic, cumin, chili powder, and oregano until smooth.

Prepare the Dressing:

Toss

Pour the dressing over the salad and toss to coat all the ingredients evenly.

Assemble the Salad:

Serve

Serve immediately or refrigerate for up to an hour to let the flavors meld.

Serve:

The most delicious Mexican Quinoa Salad of all times. Healthy avocado, black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.

water

cob corn (or 1/2 cup cooked kernels)

tomatoes

avocado ((ripe but firm))

jalapeño

pepper

Add quiona, water, and sea salt to the Instant Pot. Place the trivet inside and place the cob of corn on top. Seal and set to 1 minutes on high pressure. Wait for full natural pressure release. For stove-top instructions see above in blog post.

In the meantime, finely chop red onion, dice tomato, chop cilantro, deseed and finely chop jalapeño, and set everything aside.

Cut off kernels of cooked cob of corn and set aside.

Cut avocado in half, pit and peel, and then dice. Do this last right before assembling the salad to keep fresh longer.

Assemble the salad by fluffing the quinoa and adding to a large salad bowl, then add chopped vegetables and fruits as well as black beans. Season with sea salt, pepper, and lime juice, then mix and serve.

https://www.youtube.com/watch?v=YLbETAiKe7g

The most delicious Mexican Quinoa Salad of all time. Healthy avocado, protein-rich black beans, a boatload of cilantro, and a little heat make this Mexican quinoa recipe more than a complete meal.
Printable recipe: https://greenhealthycooking.com/mexican-quinoa-salad/

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Top 7 mexican quinoa salad recipes from across the web

The most viewed mexican quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Quinoa Salad with Avocado

Mexican Quinoa Salad

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Mexican Quinoa Salad

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Mexican Quinoa Salad

The most viewed mexican quinoa salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine