This healthy Mexican Quinoa Salad is a quick, easy, and gloriously make-ahead dish! Tossed in a speedy homemade chili lime dressing, this fiesta quinoa bowl is full of flavor!
This post could go one of two ways.
I could bore you with the tale of how I’ve been making this particular recipe for 8+ years and love it with a fiery passion *or* I can just get to the details, dietary swaps, and recipe and let you make this deliciousness for yourself.
Let’s go with the latter, mmkay?
Fiesta Quinoa Salad for everyone!!!
special diets, swaps, and shenanigans
This Mexican Quinoa Salad features a medley of bell peppers, tomatoes, jalapeños, black beans, corn, cilantro, and onion.
In a perfect world you’d add every single ingredient and call it a day. A really delicious day.
However, if you don’t have any onions handy or just cannot imagine scarfing this salad without adding chopped olives or some other ingredient that causes me to run and hide under the bed… so be it. Just know that, as written, it’s pretty darn phenomenal.
Also, if you’re reading this and like “GAHHH! JENN! I don’t have any quinoa!” that’s okay too. Rice will totally work in place of quinoa and I bet some tender orzo pasta would work as well!
Mexican Quinoa Salad with Chili Lime Dressing
Serving a crowd? Feel free to double or triple the recipe as needed! Only need a little? You can easily cut the measurements below in half.
I’m pretty head-over-heels in the love with the leftovers and look forward to them the next day or two! In fact, this chilled quinoa salad is a fantastic make-ahead dish to pack in lunches for work or school, making it a meal prep rockstar! Since it’s served chilled you won’t even have to worry about reheating it the next day. Just grab a fork and dive in!
Mexican Quinoa Salad with Chili Lime Dressing
This healthy Mexican Quinoa Salad is a quick, easy, and gloriously make-ahead dish! Tossed in a speedy homemade chili lime dressing, this fiesta quinoa bowl is full of flavor!
5 from 20 votes
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Course: Salad, Side Dish
Cuisine: Mexican
Keyword: Mexican Quinoa Salad
Prep Time: 15 minutes minutes
Cook Time: 13 minutes minutes
Chill Time: 1 hour hour 30 minutes minutes
Total Time: 28 minutes minutes
Servings: 8 servings
Author: Jenn Laughlin – Peas and Crayons
Ingredients
- 1.5 cups quinoa
- 2 + 1/4 cups water
- 1-2 bell peppers (any color)
- 2 cups black beans
- 2 large ripe tomatoes
- 1 cup corn
- 1/2-1 cup finely chopped onion (red or white)
- ¼ cup fresh chopped cilantro or scallions
CHILI LIME DRESSING
- ⅓ cup avocado oil
- 2 TBSP white wine vinegar
- 1 TBSP lime juice plus extra to taste
- 1 clove garlic (peeled and minced)
- 1 tsp chili powder
- ½ tsp cumin
- ¼ tsp salt or season to taste
- ¼ tsp pepper
Instructions
First rinse and drain your quinoa using a mesh strainer or sieve.
Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add water, set burner at high, and bring to a boil.Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!
Notes
Adjust dressing acidity to taste by adding more lime juice to the mix or mellow it down a bit by swapping some of the vinegar for additional lime juice. You can kind of mix and match and play around here to find your perfect combo.
Feel free to add as many veggies to this salad as you’d like! In addition to the veggies above, you can also add sliced black olives, avocado, jalapeños, and more!
Leftover Black Bean SalsaorChipotle Corn Salsamakes an awesome add-on to this salad.
Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed and enjoy!
Nutrition
Calories: 290kcal, Carbohydrates: 38g, Protein: 9g, Fat: 11g, Saturated Fat: 1g, Sodium: 83mg, Potassium: 499mg, Fiber: 7g, Sugar: 2g, Vitamin A: 905IU, Vitamin C: 25.8mg, Calcium: 32mg, Iron: 2.7mg
Did You Make This Recipe? Leave a Comment and Rating!
hungry for more?
If you’re craving another Tex-Mex salad recipe, check out myMexican Kale Salad with Zesty Cilantro Lime Dressingor my fiesta-inspiredBreakfast Saladfeaturing black beans, sweet potato, and a fried egg.
This quinoa salad makes a perfect side dish to serve withBell Pepper Tacosor alongside a cheesy slice ofMexican Pizza Lasagna. YUM!
If you get a chance to try this tasty chilled Mexican Quinoa Salad recipe, let me know!
Leave some love in the comment form below or tag your photos with @peasandcrayons on Instagram so I can happy dance over your creation! I can’t wait to see what you whip up!
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