This Mexican Quinoa Salad is great to make for a picnic or outdoor party because it will hold up well in the heat. It tastes fresh and light with Mexican flavors. Great for a meatless Monday.

MEXICAN QUINOA SALAD

The ingredients in this salad are simple but can be made as a side dish or for meal prep.

This quinoa recipe is a great recipe and can be adjusted to personal preferences with great leftovers. If you like this you’ll like these Mango Quinoa Tacos.

INGREDIENTS

  • QUINOA
  • OLIVE OIL
  • LIMES
  • BLACK BEANS
  • CHERRY TOMATOES
  • GREEN ONIONS –  red onion can also be used.
  • FRESH CILANTRO
  • FRESH AVOCADO
  • VEGETABLE BROTH OR CHICKEN BROTH

OTHER POSSIBLE ADD-INS: 

This is a great base recipe to add your favorite toppings. 

  • Sweet Corn
  • Green Chiles
  • Sweet potatoes
  • bell pepper
  • chili powder
  • poblano pepper
  • hot sauce

OTHER SALAD RECIPES:

Mexican Quinoa Salad

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This Mexican Quinoa Salad is great to make for a picnic or outdoor party because it will hold up well in the heat.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 1 cup uncooked quinoa, washed and drained (I used 1/2 cup red quinoa and 1/2 cup white quinoa)
  • 2 cups water or vegetable broth
  • 1/4 cup extra virgin olive oil
  • juice of 2 fresh limes, (3 if they are small)
  • 3/4 teaspoon ground cumin
  • pinch of red pepper flakes, (optional)
  • 1 can black beans, rinsed and drained
  • 1 1/2 cup cherry tomatoes, cut in quarters
  • 5 green onions, finely chopped
  • 1/4 cup chopped cilantro
  • 1 avocado, chopped (not shown in the picture)
  • salt and pepper to taste

Instructions
 

  • Rinse the quinoa and add to a saucepan with the water, cover, bring to boil and reduce to simmer - cook until all water is absorbed. 10-15 min. Turn off the heat and leave it alone for 10-15 minutes. Remove lid, fluff with a fork and pour into a large bowl. Add black beans, tomatoes, onion, cilantro, and avocado.
  • Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper.
  • Toss dressing with quinoa mixture. Season with salt and pepper
  • This salad can be made in advance and stored in an airtight container in the refrigerator. Serves 2-4.
  • *Quinoa can be found at your local grocery store by the rice or by the oatmeal/grains.
Cuisine: Mexican
Course: Side Dish