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Mexican Quinoa Salad

This Mexican Quinoa Salad is great to make for a picnic or outdoor party because it will hold up well in the heat.

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 4 servings


  • 1 cup quinoa, washed and drained (I used 1/2 cup red quinoa and 1/2 cup white quinoa)
  • 2 cups water
  • 1/4 cup extra virgin olive oil
  • juice of 2 fresh limes (3 if they are small)
  • 3/4 tsp 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


  1. 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.
  2. Separately, whisk together extra virgin olive oil, lime juice, cumin and red pepper flakes. Add salt and pepper.
  3. Toss dressing with quinoa mixture. Season with salt and pepper
  4. This salad can be made in advance and stored in the refrigerator. Serves 2-4.
  5. *Quinoa can be found at your local grocery store by the rice or by the oatmeal/grains.