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pretty spice jars next to clay bowls filled with a quinoa salad with limes
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5 from 3 votes

Mexican Quinoa Salad

This healthy Mexican quinoa salad recipe makes a delicious summer bbq side dish or a high fiber and high protein meal that's perfect for meal prep!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: American, Mexican
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: dinner, quinoa, quinoa salad, vegan
Servings: 8 servings
Calories: 222kcal


  • 1 cup uncooked quinoa
  • 2 cups water
  • 15 oz black beans drained and rinsed
  • 1 red pepper diced
  • 1 orange pepper diced
  • 1/2 cup corn
  • 1/2 cup cilantro chopped
  • 1 avocado diced

For the lime vinaigrette

  • 1.5 limes juiced
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika
  • 1/4 teaspoon pepper


  • Cook the quinoa according to package instructions (or see notes).
  • Once the quinoa is cooked and cooled, add all if the ingredinets together.

Lime vinaigrette

  • Toss all the ingredients into a bowl and whisk. You can also add to a blender.
  • Pour over the salad, toss, and chill.
  • The longer this salad sits in the fridge and marinates, the better!


Rinse the quinoa to get rid of the dirt and saponins.
Remember: 1 part quinoa to 2 parts water.
Add the quinoa and water to a pot (I typically do 1 cup quinoa, 2 cups water or broth) and bring to a boil over medium-high heat.
Once it starts to bowl, cover with a lid and turn to a simmer. Cook for 15 minutes. Remove from the heat, fluff with a fork, and cover for another 5 minutes.


Serving: 1serving | Calories: 222kcal | Carbohydrates: 30g | Protein: 8g | Fat: 9g | Saturated Fat: 1g | Sodium: 362mg | Potassium: 517mg | Fiber: 8g | Sugar: 2g | Vitamin A: 1179IU | Vitamin C: 46mg | Calcium: 43mg | Iron: 3mg