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Mexican Quinoa Salad with Chili Lime Dressing

Mexican Quinoa Salad with Chili Lime Dressing

Mexican Quinoa Salad is made tossed with black beans, red onion, jalapeño, and other vegetables, hearty quinoa, and a super flavorful homemade chili lime dressing.
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Course: Lunch, Salad
Cuisine: American
Keyword: mexican quinoa bowl, mexican quinoa salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 people
Calories: 314kcal


  • Mixing bowl
  • Medium sauce pot


Chili Lime Dressing

  • 1/2 cup extra virgin olive oil
  • 1/3 cup fresh squeeze 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


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.


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.


Serving: 1g | Calories: 314kcal | Carbohydrates: 43g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Fiber: 9g | Sugar: 10g