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You are here: Home / Recipes / Mexican Quinoa Salad

Mexican Quinoa Salad

Published on July 19, 2022 By Gunjan 10 Comments

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This spicy, savory and perfectly seasoned Mexican Quinoa Salad is so delicious and healthy with being protein packed and high in fiber. Packed with beans and veggies, it’s easy, quick, vegan, gluten free and a gloriously make-head recipe.

front close up view of Mexican quinoa salad.

Mexican quinoa salad has become our recent favorite. Its so flavorful. Its dressing is outstandingly tasty and the cumin flavor just makes it tastier.

The nice subtle tang and the sweetness from the veggies makes this salad so delicious and delectable with being extremely beautiful to present.

Health benefits of quinoa

It’s a complete protein grain and a great substitute to rice. Its high in fiber too and is a complex carbohydrate. Along with assisting in weight loss it also helps in cholesterol and is a heart healthy ingredient since its rich in antioxidants too.

raw quinoa in a bowl.

More quinoa recipes for you to try:

Vegan Jambalaya
Quinoa Lima Beans Dill Pilaf
One Pot Jackfruit Quinoa Pilaf
Strawberry Quinoa Breakfast Bars

top view of the ingredients on a wooden board.

Ingredients for Mexican Quinoa Salad

Quinoa
Black beans
Bell peppers
Sweet corn
Onion
Cherry tomatoes
Cilantro
Avocado
For the dressing
Extra virgin olive oil
Lemon
Oregano
Cumin powder
Salt
Black pepper
Cayenne
Onion powder
Garlic powder

I have used very simply and handy pantry staples for this Mexican quinoa salad recipe.

Ingredients notes:

Quinoa – make sure to cook it well. If its fluffy this salad would taste better. You may also mix red and white quinoa for this recipe.

Black beans – this adds protein and a nice Mexican blend to this recipe.

Cilantro – this is a must for the fresh aroma and herb flavor.

Avocado – this adds a bit of sweetness and creaminess in this salad. Moreover, it’s good fat and adds to health and taste in this quinoa salad recipe.

Extra virgin olive oil – its easily available and tastes fantastic. But if you have any other oil preference then that also works but I would recommend adding a little oil to this recipe for it to be moist and juicy.

Herbs – this brings a nice flavor and texture to the final outcome.

Cumin powder – it helps in digestion and in this recipe, it works as magic in bringing out a nice Mexican flavor.

a fork digging into Mexican quinoa salad.

For detailed measurement of ingredients, please scroll down to the printable recipe card at the bottom of this post.

How to make Mexican Quinoa Salad

Step 1: how to cook quinoa

Firstly, I boiled water in a sauce pan and then stirred in rinsed quinoa.

Secondly, I let it cook at high flame until half the liquid was absorbed. I kept stirring at intervals to make sure its fluffy and does not stick at the bottom.

Next, I lowered the flame and cooked covered until all liquid was absorbed. Then, I removed the lid and fluffed with a fork and let it cool.

cooked quinoa in a saucepan.

Step 2: how to make the dressing

In this step, I combined all the dressing ingredients in a glass jar and closed it tight. Then, I shook it well and kept it aside.

dressing in a glass jar with a wooden spoon.

Step 3: how to assemble

Firstly, in a large salad mixing bowl, I combined rinsed black beans followed by all the veggies and cilantro.

black beans and veggies in the bowl.

Secondly, I tossed in quinoa into it.

all the salad ingredients in the bowl.

Then, I drizzled the dressing all over it.

a hand holding the dressing jar and drizzling.

Next, I mixed it well.

top view of all the ingredients in the bowl.

Lastly, I folded in chopped avocado and gently mixed it couple of times.

avocado tossed in the bowl along with other ingredients.

I served it immediately and it was an instant hit.

top view of served Mexican quinoa salad.

My family loved it and now I make it on repeat every week. I also include it in meal planning as well.

Expert tips:

  • It is important to toss avocado at the last or else it will be mushy and get oxidized.
  • Make sure to cool quinoa at room temperature before mixing in the salad for the best results.

Mexican Quinoa Salad FAQs

How long does this last?

This taste best when served immediately. However, can be refrigerated in an air tight glass container for about 4-5 days.

What can I serve with it?

It is complete in itself but you may serve it with baked taquitos or as a side with chipotle pasta as well.

Is this vegan Mexican quinoa salad healthy?

Yes, its protein packed and very nutritious. Quinoa is packed with fiber, protein and complex carbs. Black beans are a great source of protein and carb. The veggies are fiber source along with other micronutrients. Overall, it a nutritious and healthy salad which can be devoured every day.

a fork picking up Mexican quinoa salad.

My other salad recipes that you might like:

Quinoa Chickpea Salad
Vegan Brussels Sprout Salad
Mexican Coleslaw Salad
Vegan Papaya Black Bean Salad

This post may contain affiliate links which means that if you click on them and also make a purchase, I will get a small commission. Moreover, I share only those products which I use personally and love.

I hope you enjoy this recipe as much as we did. I am very excited to hear back from you.

Where to find me?
Follow me on Facebook or on Twitter. You may tag @kiipfit on Instagram with your recipe remake images because I would love to see what you cooked.

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with a 5-star rating.

In addition, you may checkout my cookbook for everyday comfort vegan recipes.

front close up view of Mexican quinoa salad.
Print Recipe
5 from 4 votes

Mexican Quinoa Salad

This spicy, savory and perfectly seasoned Mexican Quinoa Salad is so delicious and healthy with being protein packed and high in fiber. Packed with beans and veggies, it’s easy, quick, vegan, gluten free and a gloriously make-head recipe.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: American, Mexican
Keyword: how to make mexican quinoa salad, mexican quinoa salad recipe, mexican quinoa salad with corn and black beans, vegan mexican quinoa salad
Servings: 4
Calories: 347kcal
Author: Gunjan

Ingredients

for quinoa

  • 3/4 cup rinsed quinoa
  • 2 cups water

for dressing

  • 2 tbsp extra virgin olive oil
  • 1 large lemon (squeezed/juiced)
  • 1 tbsp dried oregano
  • 2 tsp cumin powder
  • 1/2 tsp salt or as per taste
  • 1/2 tsp crushed black pepper
  • 1/2 tsp cayenne pepper powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder

for salad

  • 1 15 oz. can of black beans (drained and rinsed)
  • 1 cup chopped colored bell peppers (red + green + orange or yellow)
  • 1/2 cup chopped onion
  • 1/4 cup sweet corn kernels (frozen or canned)
  • 1/4 cup sliced cherry tomatoes
  • 1/4 cup chopped cilantro
  • 1 medium avocado (pitted and chopped)

Instructions

  • In a sauce pan bring water to boil and stir in rinsed quinoa. Cook at high flame until half of the liquid is absorbed. Bring the flame to low-medium and cook covered until all liquid is absorbed. Turn it off and remove the lid. Fluff with a fork and let it cool at room temperature.
  • In the meanwhile, combine dressing ingredients in a glass bowl and stir or shake well. Keep it aside.
  • In a large salad bowl, combine black beans, bell peppers, onion, corn, tomatoes and cilantro.
  • Toss in cooked quinoa and drizzle the dressing over the salad. Mix well so that all the ingredients are well coated with the dressing. Taste test and adjust the salt if needed.
  • Lastly, fold in chopped avocado and enjoy!

Notes

  • This taste best when served immediately. The leftovers can be refrigerated in an air tight glass container for about 4-5 days.
  • You may prepare ahead of time by cooking quinoa and refrigerating it. The dressing can be refrigerated in the glass jar for 3-4 days. When ready just assemble so as to serve fresh salad.
  • Make sure that quinoa is cooled to room temperature before tossing into the salad for the best results.

Nutrition

Calories: 347kcal | Carbohydrates: 45g | Protein: 11g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 12mg | Potassium: 307mg | Fiber: 4g | Sugar: 1g | Vitamin A: 92IU | Vitamin C: 19mg | Calcium: 27mg | Iron: 1mg

a 45 degree angle view of Mexican quinoa salad.

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Filed Under: Gluten Free, Recipes, Salads, Special Diet, Vegan

Reader Interactions

Comments

  1. Tayler says

    July 19, 2022 at 8:46 am

    5 stars
    I am loving all of the colors and flavors of this salad! I can’t wait to make it this weekend

    Reply
    • Gunjan says

      July 21, 2022 at 9:56 am

      Thank you Taylor! Hope you enjoy it 🙂

      Reply
  2. Kelley says

    July 19, 2022 at 7:22 am

    5 stars
    This was so light and fresh! Perfect for lunches!

    Reply
    • Gunjan says

      July 19, 2022 at 8:18 am

      Thank you Kelly!

      Reply
  3. Ieva says

    July 19, 2022 at 6:46 am

    5 stars
    Yummy! I never thought I could enjoy a healthy quinoa salad this much! Lovely seasoning and absolutely delicious combination of ingredients!

    Reply
    • Gunjan says

      July 19, 2022 at 7:12 am

      Thank you Leva!

      Reply
  4. Rosemary says

    July 19, 2022 at 6:22 am

    This is the perfect salad for the hot temperatures. Thanks for sharing your version of the salad. We make something quite similar at home, although we don’t add beans. I’ll be using this recipe, to spice up our usual quinoa salad the next time we make it. So, refreshing indeed!

    Reply
    • Gunjan says

      July 19, 2022 at 7:12 am

      Thank you Rosemary!

      Reply
  5. Michelle says

    July 19, 2022 at 6:21 am

    5 stars
    Love how light and delicious this quinoa salad is! Perfect for the summer!

    Reply
    • Gunjan says

      July 19, 2022 at 7:13 am

      Thank you Michelle!

      Reply

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A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

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