Mexican Quinoa Salad

Bright, fresh, and irresistibly satisfying, this Mexican Quinoa Salad is a vibrant medley of wholesome ingredients and bold flavors. Packed with protein-rich quinoa, hearty black beans, sweet corn, juicy cherry tomatoes, and creamy avocado, this recipe offers both nourishment and color in every bite. Tossed in a zesty lime-cumin dressing with a hint of honey and chili powder, it’s the perfect balance of tangy, sweet, and smoky. Ready in just 30 minutes, it’s a fantastic make-ahead option for lunch, dinner, or a crowd-pleasing potluck dish. Whether enjoyed as a light main course or a flavorful side, this gluten-free, vegetarian recipe is bursting with Mexican-inspired flair.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cup black beans (cooked or canned, drained and rinsed)
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup cherry tomatoes (halved)
• 1 medium red bell pepper (diced)
• 0.25 cup red onion (finely chopped)
• 0.25 cup cilantro (chopped)
• 1 large avocado (diced)
• 3 tablespoons olive oil
• 2 large lime (juiced)
• 1 teaspoon honey or agave syrup
• 1 teaspoon ground cumin
• 0.5 teaspoon chili powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Directions

Step 1

Rinse the quinoa thoroughly under cold water to remove any bitterness, then combine it with water or vegetable broth in a medium pot. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.

Step 2

Transfer the cooked quinoa to a large mixing bowl and let it cool to room temperature.

Step 3

While the quinoa cools, prepare and combine the vegetables: add black beans, corn, cherry tomatoes, red bell pepper, red onion, and cilantro to the bowl.

Step 4

In a small bowl, whisk together the olive oil, lime juice, honey or agave syrup, ground cumin, chili powder, salt, and black pepper to make the dressing.

Step 5

Pour the dressing over the quinoa and vegetable mixture. Toss everything well to ensure even distribution of the dressing.

Step 6

Gently fold the diced avocado into the salad to avoid mashing it.

Step 7

Taste and adjust seasoning, adding more lime juice, salt, or pepper if needed.

Step 8

Chill in the refrigerator for at least 15 minutes before serving to let the flavors meld.

Nutrition Facts

Serving size	1881.4 grams (1881.4g)

Amount per serving	% Daily Value*
Calories	1848

Total Fat 89.70g	115%
Saturated Fat 11.40g	57%
Polyunsaturated Fat 4.00g
Cholesterol 0mg	0%
Sodium 4791mg	208%
Total Carbohydrate 228.10g	83%
Dietary Fiber 42.40g	151%
Total Sugars 34.90g
Protein 54.70g	109%

Vitamin D 0IU	0%
Calcium 246mg	19%
Iron 16mg	87%
Potassium 3418mg	73%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.6%

Protein: 11.3%

Carbs: 47.1%