5 from 1 vote
Mexican Quinoa Salad
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

This healthy Mexican Quinoa Salad recipe is served cold with black beans, avocado, cherry tomatoes, black beans, and cilantro.  

Course: Main Course, Salad, Side Dish
Cuisine: American, Mexican
Keyword: best quinoa salad recipe, quinoa salad, quinoa salad vegan
Unit: cup, ounce can, teaspoon
Servings: 6
Calories: 341 kcal
Author: Lauren Allen
  • 1 cup quinoa
  • 2 cups water
  • 1/4 cup olive oil
  • juice of 2 fresh limes
  • 3/4 teaspoon cumin
  • pinch of red pepper flakes
  • 15 ounce can black beans , drained and rinsed
  • 1 1/2 cups cherry tomatoes , halved
  • 5 green onions
  • 1/4 cup fresh cilantro , finely chopped
  • 1-2 avocados , chopped
  • salt and freshly ground black pepper , to taste
  1. Cook quinoa according to package directions. Once cooked, let cool for 10-15 minutes.

  2. Transfer quinoa to a large bowl and fluff with a fork. Add to the bowl black beans, tomatoes, green onions, cilantro and avocado.

  3. In another bowl whisk together olive oil, lime juice, cumin, and red pepper flakes.

  4. Add to quinoa mixture. Season with salt and pepper to taste. Serve or refrigerate for later.