Mexican Quinoa Salad

5 from 5 votes

Mexican quinoa salad is a blend of tri-colored quinoa, pinto beans, and a variety of vegetables mixed in an oil-free cilantro lime dressing. Great as an entree salad or as a side dish, Mexican quinoa salad is earthy and delicious. Prepare in under 20 minutes!

Prep Time10 mins

Cook Time15 mins

Total Time25 mins

Course: Salad

Cuisine: Mexican

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 170kcal

Author: Kathy Carmichael

Ingredients

Quinoa

1 cup tri-colored quinoa uncooked approx. 4 cups cooked
2 cups of water
1 teaspoon salt

Salad Ingredients

½ red onion diced
1 red bell pepper diced
2 jalapenos deseeded and diced small
3 corn on the cob grilled or boiling, cut from the cob (yields 2 ¼ cups kernels)
1 ½ cups grape tomatoes cut in half
15 ounces pinto beans rinsed and drained (1 can)

Lime Cilantro Dressing

¼ cup cilantro
1 Tablespoon apple cider vinegar
1-2 lime juiced (¼ cup lime juice + zest)
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon maple syrup or date syrup
salt to taste

Garnish

2 avocados sliced thin or diced
2 limes cut in halves or quarters

Instructions

Cook quinoa according to the directions attached.
Set the quinoa aside to cool completely and prepare the other ingredients.
Drain and rinse the pinto or black beans; set aside.
Grill or boil corn, and allow it to cool completely (or use canned or cooked frozen corn cooled).
Add quinoa to the base of a large bowl.
Add the diced vegetables, corn, and pinto beans.
Stir to combine ingredients.
In a separate bowl r measuring cup, combine the dressing ingredients.
Pour over the salad and stir together.
Refrigerate to chill salad and all the dressing flavors to enhance in the refrigerator.
When serving, stir again, and add the sliced or diced avocado and lime wedges. Extra cilantro can so be added if desired.

Notes

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.

Nutrition