Mexican Quinoa Salad

Mexican quinoa salad is a blend of tri-colored quinoa, pinto beans, and various vegetables tossed in a cilantro lime dressing. This Mexican quinoa salad recipe is earthy, delicious, and great as an entree salad or a side dish. Prepare in under 20 minutes!

Today I made one of my favorite salads, Mexican quinoa salad. Quinoa, without a doubt, is one of my favorite foods! So, I paired quinoa with some of my favorite Mexican flavors. And in a matter of minutes, this Mexican quinoa salad recipe was ready to serve. 

Jump to:

• Different Quinoa Varieties
• Cooking the Perfect Quinoa
• Mexican Quinoa Salad Ingredients
• Mexican Quinoa Salad Ingredient Substitutions
• Grilling Corn
• Nutritional Benefits of Pinto Beans 
• Cilantro Lime Dressing Ingredients
• Cilantro Lime Dressing Ingredient Substitutions
• Making the Mexican Quinoa Salad 
• Recipe FAQs
• Tips
• Great Vegan Mexican Recipes to Try
• 📖 Recipe
• 💬 Reviews

First, I love quinoa because it cooks in less than 15 minutes. Besides waiting for it to cool, this Mexican quinoa salad recipe is ready to roll in 20 minutes from start to finish. And who doesn't love a quick and easy recipe? 

Different Quinoa Varieties

Typically, white, red, and black quinoa are readily available at most grocery stores. Even tri-colored quinoa seems to be making an appearance on grocery shelves as well. Believe it or not, according to the Whole Grains Council, there are 120 known varieties of quinoa. But what's the difference between the different colors and varieties? 

White quinoa, for instance, is the most common quinoa. Tan in color, this quinoa is usually used to replace rice in dishes. Gluten-free and 100% complete protein, quinoa have a nutty flavor and lighter texture. Like rice, white quinoa tastes somewhat neutral, and most people prefer to cook with white quinoa. 

Despite being mistaken as a grain, quinoa is a seed that takes on the shape of couscous when cooked. 

However, my favorite quinoa by far is red quinoa, which is bold, colorful, and earthy in flavor. I love the vibrant color in salads and bowls next to vegetables.

On the other hand, black quinoa is much like red quinoa in its texture and bolder flavor. So again, black quinoa is beautiful in a salad or bowl and brings an added pop of color. 

Tricolor quinoa, another beautiful and colorful seed, brings a variety of quinoa together in one bag. 

Cooking the Perfect Quinoa

1. First, as mentioned previously, I always rinse my quinoa in a mesh strainer.
2. Then, you want to add the quinoa and COLD water to the pan BEFORE you begin cooking.
3. Add a little salt and stir once the quinoa and cold water are combined in the pan.
4. Next, bring the quinoa and cold water to a boil. Immediately reduce heat to simmer, and cover for 15 minutes. 
5. When the timer hits 15 minutes, remove the covered pan from the burner. And leave it to sit for at least 5 minutes. Then, remove the cover and fluff with a fork. 
6. If you plan to use the quinoa right away, you can use it then. If not, wait until it cools completely and add it to a covered container for the refrigerator.

Mexican Quinoa Salad Ingredients

Once the quinoa is cooked and cooled, prepare the other ingredients for the Mexican quinoa salad recipe. For this salad, I chose a variety of ingredients.

• Tri-Colored Quinoa: I love the different colored quinoas mixed together for a vibrant color and texture.
• Corn: I prefer grilled fresh corn cut from the cobs.
• Red Bell Peppers: Red bell peppers offer a beautiful color and a sweet taste.
• Red Onions: Red onions are sweet yet distinctive in their sharp flavor.
• Jalapenos: When working with jalapenos, remove the seeds and veins before chopping them. Always wear gloves to avoid burning your skin or eyes.
• Grape Tomatoes: Grape tomatoes are very sweet yet have very few seeds. FOr that reason, they contain less water, making them perfect for salads.
• Pinto Beans: Pinto beans are sturdy and meaty, and add another protein to this healthy salad.
• Limes: Lime gives the salad a fresh citrus element.
• Cilantro: Cilantro gives the salad a fresh earthy taste.
• Avocado: I love avocado, which gives the salad a creamy, delicious texture.

Mexican Quinoa Salad Ingredient Substitutions

• Although I prefer pinto beans, black beans are a great substitute. The biggest difference between these beans isn't anything to do with nutritional content but taste. 
• Black beans are harder than pinto beans, with a nuttier flavor and earthier texture. Pinto beans, on the other hand, are heartier and creamier. So, pick which bean you love the most or the one readily available in your pantry. 
• When considering preparing the corn, I prefer to grill mine after it is marinated in lime juice, cumin, and hot sauce. But canned or frozen corn works as well.
• However, ensure that the frozen corn is cooked and cooled before adding it to the salad. Canned corn also should be drained. 
• If you don't like cilantro, add fresh parsley or basil instead.
• Bottled lime juice works if you don't have fresh lime juice.

Grilling Corn

1. Once I remove the husks from the corn, marinate in a combination of lime juice, hot sauce (of choice), and cumin.
2. Then, allow the flavors to seep into the corn, which takes a few hours or occurs overnight. 
4. Next, heat the grill to medium-low and grill the corn for 15 minutes, rotating the corn every 5 minutes, with the grill cover closed between. 
5. If you don't own a grill, don't despair; boil fresh corn for 5 minutes in a pot of boiling water with a bit of salt. 

Nutritional Benefits of Pinto Beans 

According to Healthline, pinto beans primarily comprise carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals.

One cup (171 grams) of pinto beans boiled with salt provides:

• Calories: 245
• Carbs: 45 grams
• Fiber: 15 grams
• Protein: 15 grams
• Fat: 1 gram
• Sodium: 407 mg
• Thiamine: 28% of the Daily Value (DV)
• Iron: 20% of the DV
• Magnesium: 21% of the DV
• Phosphorus: 20% of the DV
• Potassium: 16% of the DV

As you can see, they boast a good amount of thiamine (vitamin B1), an essential vitamin that helps your body convert food into energy.

They also offer numerous other minerals, such as iron and magnesium, and contain small amounts of other B vitamins, zinc, and calcium.

When cooked without salt or other additives, pinto beans are cholesterol-free and low in fat and sodium.

Cilantro Lime Dressing Ingredients

• Lime Juice + Zest: Fresh lime juice and zest are best for flavor.
• Apple Cider Vinegar: Apple cider vinegar is bright and tasty in this cilantro lime dressing.
• Maple Syrup: Maple syrup gives the dressing a sweet flavor and dulls the taste of the vinegar.
• Cilantro: Cilantro has a fresh earthy flavor.
• Chili Powder: Chili powder is mild to moderately spicy, depending on how much cayenne pepper makes up the mixture. The aromatic and savory spices in the blend create the flavor profile known as Tex-Mex. 
• Cumin: Cumin has a warm earthy flavor.
• Salt to Taste: Add salt to taste.

Cilantro Lime Dressing Ingredient Substitutions

• Bottled lime juice works well, but make sure to add another ½ teaspoon to make up for the missing zest.
• White vinegar substitutes apple cider vinegar in recipes.
• Date syrup or agave are natural sweeteners similar to maple syrup.
• To substitute chili powder, try a mix of paprika, cumin, and cayenne. If you don't have all the spices above, you can make a “cheater” version. Here's the ratio to use: Substitution Ratio: For every 1 tablespoon of chili powder, use 2 teaspoons paprika, 1 teaspoon cumin, and a scant ¼ teaspoon cayenne.
• Coriander substitutes cumin in recipes.

Making the Mexican Quinoa Salad 

When the quinoa and corn are cooled, place the quinoa base in the bowl and add the other ingredients. Then, stir the ingredients together, careful with the tomatoes so as not to crush them. 

Next, combine the dressing ingredients in a measuring cup or small bowl, and pour over the top of the salad. Stir again, and chill in the refrigerator for about an hour. 

Because the avocado may brown if added earlier, I added thin slices to each plate before serving. Chopped avocado also works well as an ingredient, but wait to add it until right before serving. 

Recipe FAQs

Tips

• Make the quinoa ahead of time and chill in the refrigerator while preparing the other ingredients.
• Did you know tomatoes should be stored on the counter, not in the refrigerator?
• Suppose you don't like red onions. Try yellow onion or scallions instead.
• If you taste soap when you eat cilantro, skip it or replace it with parsley.
• Another great dressing for this Mexican quinoa salad is vegan southwest dressing.
• If eating this salad as a side salad, consider serving it with vegan chili.
• Serrao peppers are similar to jalapenos and a bit sweeter.
• Instead of quinoa, try farro or barley as an alternative.

If you love quinoa and Mexican flavors, try the Mexican quinoa salad recipe. It's a great entree salad or a side dish to serve with your favorite Mexican entrees. 

Great Vegan Mexican Recipes to Try

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