Light, refreshing Mexican Quinoa Salad is a delicious and quick-to-make dish with a zesty homemade dressing! Its vibrant flavors and easy prep make it perfect for a weekday lunch, side dish for dinner, and great to bring to a cookout or potluck.
If you’re on a salad kick like I am, make this Couscous Salad with tomatoes and feta, Tomato Cucumber Salad, or Mediterranean Pasta Salad.
In This Post
It’s time for another edition of True Confessions. Here goes: I absolutely love quinoa. I adore how easy it is to make, how inexpensive and versatile it is.
Quinoa is called a superfood because of all the health benefits it offers. I could go on gushing about why l have a thing for this simple grain, but I really need to focus on THIS SALAD. If you love salad and Mexican-inspired flavors, then this is a dish you are going to fall head over heels for.
Why This Quinoa Salad Is So Special?
- This vegetarian salad is full of gluten-free ingredients and is crazy easy to make.
- There’s no shortage of flavor! The tender quinoa soaks up all the yummy bright dressing, totally transforming it into something irresistible.
What You’ll Need To Make This Healthy Salad
- Quinoa – You can use red or white quinoa.
- Veggies – Black beans (pinto beans work too), corn, grape tomatoes, green onions, and avocado all get mixed together into this vegetable-packed salad.
- Cilantro – Fresh cilantro adds a wonderful brightness and Mexican flare to the salad.
- Chili Lime Dressing – You’ll need olive oil, red wine vinegar, limes, cumin, garlic, and a little chili powder.
Mexican Quinoa Salad Recipe Variations
- If you have more veggies in your fridge, like bell peppers, chickpeas, or red onions, add them to the salad, too!
- If you don’t like quinoa, you can use brown rice.
- Add a bit of creaminess with cotija cheese or feta cheese.
- You can use parsley instead of cilantro if you’re not a fan.
Main Dish Additions
How To Make A Mexican Quinoa Salad
- Make the quinoa in an Instant Pot or on the stovetop with chicken or vegetable stock. When it’s done, fluff it with a fork, and then add other ingredients to a large bowl.
- While the quinoa cooks, make the dressing by mixing everything in a mason jar. Drizzle the dressing over the salad ingredients and gently toss.
Donya’s Success Tips
- To prevent clumpy quinoa, use a fork to “fluff” it once it’s done cooking.
- Rinse the beans and corn. This prevents the salad from becoming soggy.
Commonly Asked Questions
You can keep this in the fridge in an airtight container for up to 3 days.
If you’re headed to a potluck, this salad will be fine at room temperature for 3 hours.
Yes, if I’m grilling I love to use grilled corn for this salad!
Serving Suggestions
I love this healthy for a hearty lunch along with Pickled Red Onions. It also makes a great meal prep option with leftovers! Crock Pot Sloppy Joes, Crock Pot Salsa Chicken, or Crock Pot Mexican Shredded Beef are all family favorites served with this yummy salad.
More Fresh Salad Recipes
f you tried this Mexican Quinoa Salad Recipe or any other recipe, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks!
Ingredients
Salad
- 2 cups cooked red quinoa – cooled
- 1 15.5 oz. can black beans – rinsed and drained
- 1 cup frozen corn – thawed
- 1 ½ cup grape tomatoes – quartered
- ½ cup green onions – chopped
- 1 avocado – chopped
- ¼ cup fresh cilantro – chopped
Dressing
- ½ cup olive or avocado oil
- 2 tablespoons red wine vinegar
- 1 lime – zested
- 2 tablespoons lime juice
- 1 clove garlic – minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
To make quinoa in the Instant Pot
- Rinse 1 cup quinoa in a fine mesh strainer under water until it runs clear. Add quinoa to instant pot along with 1 cup of chicken or vegetable stock or water. Add 1 teaspoon salt. Place lid on instant pot and turn vent knob to seal. Cook on high pressure for 2 minutes. Allow pressure to release naturally for 7 minutes then do a quick release. Carefully remove lid and fluff quinoa with a fork. Let cool.
To make quinoa on the stovetop
- Rinse 1 cup of quinoa under cold water in a fine-mesh sieve. In a saucepan, combine the rinsed quinoa with 2 cups of water or broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the saucepan with a lid, and simmer for about 15 minutes or until the quinoa has absorbed all the liquid. Remove the saucepan from the heat and let it sit covered for 5 minutes. Fluff the quinoa with a fork.
Dressing
- To a mason jar with lid or in a small bowl, add olive oil, vinegar, lime zest, lime juice, garlic, chili powder, cumin, salt and pepper. Shake or whisk to blend. Set aside.
Mexican Quinoa Salad
- Place quinoa in a large mixing bowl. Add black beans, corn, tomatoes, onion and cilantro. Pour ½ of dressing over salad and toss. Add in avocado and drizzle on more dressing (to your liking) and gently toss. Serve immediately.
Notes
- Mexican Quinoa Salad can be stored, covered in the refrigerator for up to 3-5 days. This salad can be kept at room temperature for approximately 3 hours.
Nutrition
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Brenda P
I love this recipe! I modified by using canned corn instead of frozen and added 1/2 cup of crumbled feta. Absolutely a favorite!
Thank you, Brenda! I love the addition of feta. Glad you are cooking with me.
~Donya