This Mexican quinoa salad is so flavorful with a cilantro lime dressing and loaded with veggies and quinoa. As much as nutritious and it’s easy to make.
We all try to get as much nutrition in as we can. But, we want delicious ways to do it.
Mexican quinoa salad is a great recipe for that. You get whole grains, beans and even vegetables in every bite.
Those ingredients bring their own flavor but then there is a cilantro lime dressing that takes the flavors to an greater level.
It’s super easy to make. The only wait is cooking the quinoa first.
Keep reading and let’s dive in exactly how to do this quinoa salad recipe.
How To Make Mexican Quinoa Salad
Check off these ingredients first
- Quinia
- Black beans
- Corn
- Onion
- Pickled jalapeno
- Roma tomato
- Cilantro
- Lime
- Dried Oregano
- Apple cider vinegar
- Cumin
- Salt & black pepper
Quick recipe tips before starting
- When making the quinoa I suggest using this video. It’s a great tutorial on how to prepare quinoa for this recipe.
- You can customize the tomatoes to be grape or cherry for a sweeter flavor.
- Pickled jalapeño is simply jalapeño in the jar. It brings a different flavor than what fresh jalapeños bring.
Making the Mexican quinoa salad recipe
- First, prepare the quinoa according to the package or the video I shared above.
- In a small bowl combine the ingredients to make the dressing. Chop the cilantro up. Then, add the oil to the bowl first. Toss in the lime juice, apple cider vinegar, herbs, salt, cumin, black pepper and give everything a good mix.
- When quinoa is finished cooking and ready to use add to a large bowl.
- Add in black beans, corn, tomatoes, onion and pickled jalapeño. Give everything a good mix.
- Lastly, pour over the dressing and mix well. Taste for salt and pepper. I didn’t have to add extra but give it a taste first and see what you think.
Storing the recipe when you have leftovers
Mexican quinoa salad store really well in the refrigerator. Most salads don’t last long due to the ingredients but the grains help a ton. You can expect this salad to last in a sealed container for 3-4 days depending on the freshness of the ingredients when bought. This is not a recipe to be frozen.
What to serve with Mexican quinoa salad
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Mexican Quinoa Salad
Ingredients
- 1 cup quinoa, dry
- 15 ounce can of black beans, drained & rinsed
- 1 cup corn, removed from cob
- 1/2 medium onion, diced
- 1/2 cup pickled jalapeños, chopped
- 2 roma tomatoes, diced
Dressing
- 1/2 cup olive oil
- 3 lime, squeezed
- 1 tablespoon apple cider vinegar
- 1/4 cup cilantro, chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon cumin
Instructions
- First, prepare the quinoa according to the package or the video I shared above.
- In a small bowl combine the ingredients to make the dressing. Chop the cilantro up. Then, add the oil to the bowl first. Toss in the lime juice, apple cider vinegar, herbs, salt, cumin, black pepper and give everything a good mix.
- When quinoa is finished cooking and ready to use add to a large bowl.
- Add in black beans, corn, tomatoes, onion and pickled jalapeño. Give everything a good mix.
- Lastly, pour over the dressing and mix well. Taste for salt and pepper. I didn't have to add extra but give it a taste first and see what you think.