Mexican Quinoa Salad

If you’re looking for a fresh, flavorful salad that works for meal prep, summer cookouts, easy lunches, or healthy dinners, this Mexican quinoa salad is one of my all-time favorites. It’s packed with black beans, crunchy vegetables, creamy avocado, hearty quinoa, and tossed in the most delicious homemade chili lime dressing.

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Course: Lunch, Salad

Cuisine: American

Keyword: mexican quinoa bowl, mexican quinoa salad

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: people

Calories: 316kcal

Author: Tammy Overhoff

Equipment

Mixing bowl
Medium sauce pot

Ingredients

Chili Lime Dressing

1/2 cup extra virgin olive oil
1/3 cup freshly squeezed lime juice 2 -3 limes
1/2 teaspoon lime zest
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cumin powder
1/8 teaspoon salt
2-3 teaspoons honey more or less depending on taste.

Mexican Quinoa Salad

2/3 cup dry white quinoa
1 1/3 cup vegetable broth you can also use chicken broth or water.
1 15-ounce canned black beans drained and rinsed
1 jalapeno pepper seeded and chopped
1/2 red onion peeled and chopped into small pieces
1 pint cherry tomatoes halved
4-5 baby cucumbers sliced and cut into quarters
1/4 cup chopped fresh cilantro
1 avocado

Instructions

Prepare the dressing

In a small jar combine the olive oil, lime juice, zest, garlic powder, chili powder, cumin, salt, and honey. Put lid on the jar and shake. Set aside.

Cook the Quinoa

Place the quinoa into a bowl and cover it with water. Give it a couple of stirs until the water gets slightly cloudy. Pour the quinoa into a mesh strainer and run water over it.
Then place the quinoa in a small sauce pot with the vegetable broth and cover it with a lid.
Bring the broth and quinoa to a boil and then reduce to a low simmer and cook for about 20 minutes or until the liquid is absorbed.
Remove the pot from the heat and let it sit for another 5 minutes.
Fluff the quinoa with a fork and, let it cool for a few minutes, and then continue with the recipe.

Prepare the salad

Place the quinoa, chopped jalapeno peppers, chopped red onion, sliced tomatoes, cut-up cucumber, and cilantro into a large salad bowl.
Pour half of the dressing into the bowl with the other ingredients and toss. Then pour in the rest of the dressing and toss until everything is coated. Give it a taste and add more salt if necessary.
If you're going to eat immediately then remove the skin and pit of the avocado, chop it up and mix in with the salad. or serve slices on top. If you're making for a party then cut up the avocado when you serve the salad.
Serve with extra lime wedges.

Notes

Make-ahead tips
If you are bringing this to a party I would make this the day off. The quinoa can be made up to 5 days ahead of time.

Otherwise, you can make this 2-3 days ahead of time. Give it a couple stirs before eating to distribute the liquids.

Other recipe notes:

This salad tastes even better after sitting for a couple of hours.
Add extra lime juice and a pinch of salt right before serving to brighten the flavors.
The quinoa can be made up to 5 days ahead of time.
Add grilled chicken, shrimp, steak, or tofu for extra protein.
Store avocado separately if meal prepping.
This salad is delicious cold or at room temperature.

Nutrition