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Home » Quinoa Recipes » Quinoa Salad Recipes » Mexican Quinoa Salad

Mexican Quinoa Salad

Published: Aug 16, 2021 by Wendy Polisi Modified: Aug 16, 2021 · 965 words. · About 5 minutes to read this article. This post may contain affiliate links. All opinions are my own.

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This Mexican Quinoa Salad with Avocado has it all. Creamy avocado, black beans, corn, tomato, red onion, and a kick from pickled jalapeño. Top it off with a tangy chipotle lime vinaigrette and crunchy tortillas, and you have a meal that is anything but dull. This recipe is perfect for making on the weekend for meal prep.

Close up photo of a plate of Mexican Quinoa Salad.

Raise your hand if you love Mexican food!

If I had to pick a favorite kind of food, it would be a toss-up between Mexican and Italian.

When I am craving Mexican flavors but want to keep things light, this Mexican Quinoa Salad is perfect. It works well for lunch or dinner and also makes a great side dish.

I love the crunch of the tortillas and the punchy kick of the dressing. (It has just the right amount of heat.)

It is no surprise that this recipe has become a year-round staple in my make-ahead lunch rotation. I think you will love the yumminess of it all too.

Ingredients for Making Cold Mexican Quinoa Salad

  • Quinoa:  Any color of quinoa works in this recipe. Use this guide for How to Cook Quinoa Perfectly.
  • Black Beans:  Canned is convenient. If you plan ahead, these Slow Cooker Black Beans take flavors to the next level.
  • Corn:  I recommend using organic corn. Fresh steamed corn is fabulous in the summer when corn is in season.
  • Tomato:  When making this in the winter, I recommend using grape or cherry tomatoes.
  • Red Onion:  Don’t like raw onion? Try these Quick Pickled Onions. 
  • Jalapeno:  I love pickled jalapenos, but feel free to omit if you don’t care for heat.
  • Tortillas:  Make sure you keep a close eye on them when toasting - they burn quickly.
  • Lime Juice: Freshly squeezed lime juice is best. Add the zest in for an even more pronounced lime flavor.
  • Chipotle Chili in Adobo Sauce:  You can find these in the ethnic section of the grocery store. They are relatively hot, so adjust the amount to your liking.
  • Garlic:  A teaspoon of garlic powder may be substituted.
  • Cilantro:  Feel free to omit if you do not care for it.  
  • Oil:  I like extra-virgin olive oil for dressings.
  • Maple Syrup:  Feel free to use your preferred sweetener. 
  • Seasonings:  I used cumin and salt. Smoked paprika, chili powder, or Mexican oregano are also good options.
  • Avocado:  Cut just enough avocado for what you plan on serving right away.

Tips and Tricks

  • Be sure to keep a close eye on the tortilla strips. They go from perfect to burnt very quickly!
  • If you are making this recipe ahead of time, wait until you are ready to serve to add the avocado. The rest of the salad (minus the tortillas) may be made and stored in the refrigerator for four to five days. It is perfect to take to work for lunch!
  • Remember that it is essential to rinse quinoa before you cook it. If you are new to cooking quinoa, learn how to cook quinoa (stovetop) or how to cook quinoa in a rice cooker.

Variations

  • Instead of toasting tortillas, serve with blue corn tortilla chips.
  • Add in 4 ounces shredded cheddar. (Traditional or Vegan work!)
  • Serve over a bed of shredded romaine lettuce.
  • Top with Avocado Cream or Avocado Hummus.

Tools Needed to Make Mexican Quinoa Salad with Cilantro Lime Dressing

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  • Mixing Bowls
  • Knives
  • Baking Sheet
  • Olive Oil Sprayer
  • Blender

Storage

Store cold Mexican Quinoa Salad without the avocado and tortilla strips in the refrigerator for up to five days. If desired, drizzle with a little extra virgin olive oil before serving and a squeeze of lime juice.

Serve cold or at room temperature.

How to Make Mexican Quinoa Salad with Avocado

1. First, preheat your oven to 300 degrees.

2. Next, put the corn, black beans, and quinoa in a large bowl and toss to combine.

3. After that, add in the tomato, red onion, and pickled jalapeno.

4. Then, slice the tortillas into thin strips.

5. Spray your baking sheet with oil and arrange the tortilla strips in a single layer. Spray the top of the tortillas and sprinkle with salt and pepper.

6. Bake the tortillas for between 10 and 15 minutes, until crispy. Set yourself a timer to check them after about 7 minutes. Keep an eye on them for the rest of the time. They can burn quickly!

7. While the tortillas are cooking, combine the dressing ingredients in a blender. Process until smooth.

8. Next, toss the desired amount of dressing with the vegetable mixture.

9. Finally, transfer to serving dishes and top with avocado and tortilla chips.

More Quinoa Salad Recipes to Try

  • Looking for more Mexican inspired flavors? Try this Southwest Quinoa Salad.
  • For a filling protein packed meal, give this Edamame Quinoa Salad a try.  
Square close up photo of Mexican Quinoa Salad.
Print Recipe

Mexican Quinoa Salad

This vibrant quinoa salad recipe is oh so nutritious and manages to be filling but light at the same time. I like to save a little bit of dressing in the fridge to lift up leftovers.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Lunch, Main, Salad
Cuisine: American, Mexican
Keyword: quinoa salad
Servings: 6
Calories: 311kcal
Author: Wendy Polisi

Ingredients

  • 1 ½ cups cooked quinoa
  • 1 ½ cups cooked black beans drained and rinsed 1 can
  • 1 cup organic frozen corn thawed
  • 1 to mato seeded and diced
  • ½ red onion sliced thin
  • 2 tablespoons pickled jalapeño diced
  • 4 gluten-free tortillas

Dressing

  • ¼ cup fresh lime juice
  • ½ - 1 chipotle chili in adobo sauce
  • ½ cup fresh cilantro chopped
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1 avocado diced

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, combine cooked quinoa, black beans, corn, tomato, red onion, and pickled jalapeño.
  • Slice tortillas into thin strips.
  • Spray a baking sheet with olive oil and add tortilla strips.
  • Spray again.
  • Sprinkle with salt and pepper if desired.
  • Bake for 10-15 minutes, until crispy.
  • Meanwhile, in a blender or food processor, combine lime juice, chipotle chile, garlic, cilantro, olive oil, maple syrup,, cumin and sea salt. Process until mixture is smooth.
  • Toss desired amount of dressing with the quinoa mixture.
  • Plate quinoa and top with avocado and tortilla strips. (If making ahead, wait to put avocado and tortilla strips on at the last minute.)

Nutrition

Calories: 311kcal | Carbohydrates: 44g | Protein: 8g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 693mg | Potassium: 540mg | Fiber: 12g | Sugar: 5g | Vitamin A: 457IU | Vitamin C: 11mg | Calcium: 40mg | Iron: 2mg
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About Wendy Polisi

Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out!

Reader Interactions

Comments

  1. Stacie @ Divine Lifestyle

    December 14, 2016 at 6:24 pm

    I love this! It sounds so good, and it's a regular super salad. All of those ingredients are so good for you, especially quinoa.

    Reply
    • Wendy Polisi

      December 15, 2016 at 11:12 am

      5 stars
      Thanks Stacie!

      Reply
  2. Eileen @ YesMissy

    December 14, 2016 at 9:09 pm

    I don't usually like quinoa that much, but this salad looks so colorful and tasty I just might try it out!

    Reply
    • Wendy Polisi

      December 15, 2016 at 11:09 am

      Let me know how it goes if you try it!

      Reply
  3. Reviewingforyou.com

    December 14, 2016 at 9:35 pm

    This looks amazing, I like to fix light dinners throughout the week because we eat so much on the weekends! Thanks, for sharing.

    Reply
    • Wendy Polisi

      December 15, 2016 at 11:09 am

      I love the idea of lightening up during the week to make room for the weekends. Especially this time of year.

      Reply
  4. Jeanette

    December 14, 2016 at 11:06 pm

    Oh my gosh does that looks awesome!! I need something like this to give me the flavors I crave and still not kill my diet!

    Reply
    • Wendy Polisi

      December 15, 2016 at 11:07 am

      Thanks so much Jeanette! This is a great way to get those Mexican flavors and not get off track with your diet.

      Reply
  5. Ricci

    December 15, 2016 at 8:26 am

    Ok, now this recipe looks amazing! I used to be so intimidated my quinoa but now I love it! I need to make this!!

    Reply
    • Wendy Polisi

      December 15, 2016 at 11:04 am

      Thanks so much! I hope you enjoy it!

      Reply
  6. WhispersInspire

    December 15, 2016 at 2:43 pm

    Wow that looks amazing! I so gotta make this for lunch! Love me some quinoa salad!

    Reply
    • Wendy Polisi

      December 15, 2016 at 2:54 pm

      Thanks so much! I hope you enjoy it.

      *Wendy Polisi*

      *https://wendypolisi.com *

      Reply
  7. Kathy

    December 15, 2016 at 5:42 pm

    That looks so amazing! I'm always looking for a good salad. I'll have to give this one a try.

    Reply
    • Wendy Polisi

      December 15, 2016 at 5:55 pm

      Thanks Kathy! I hope you enjoy it.

      *Wendy Polisi*

      *https://wendypolisi.com *

      Reply
  8. Ann Bacciaglia

    December 15, 2016 at 6:44 pm

    This looks so delicious and easy to make. My family is going to love this recipe. I am always looking for new things to make.

    Reply
    • Wendy Polisi

      December 15, 2016 at 7:03 pm

      Thanks so much Ann! I hope you enjoy it.

      *Wendy Polisi*

      *https://wendypolisi.com *

      Reply
  9. Run For Life

    December 15, 2016 at 7:15 pm

    This looks so good. I bought some quinoa and still haven't tried it. I guess I should make this salad.

    Reply
    • Wendy Polisi

      December 15, 2016 at 7:31 pm

      Thanks so much! Enjoy!

      *Wendy Polisi*

      *https://wendypolisi.com *

      Reply
  10. Wendy Polisi

    December 15, 2016 at 7:42 pm

    Thanks so much! I am a quinoa fan myself. 🙂

    *Wendy Polisi*

    *https://wendypolisi.com *

    Reply
  11. Gabriel Bregg

    December 17, 2016 at 4:46 am

    We went on a big quinoa kick a few months ago. My wife made a chicken quinoa soup that was amazing. It's a great way to add some serious nutrition to almost any dish.

    Reply
  12. Tracy Iglesias

    December 17, 2016 at 5:46 am

    I wish I had the time to re-work some of my early photography, investing in a DSLR was the best investment for my blog by far!

    Tracy @ Ascending Butterfly

    Reply
  13. GiGi Eats

    April 04, 2018 at 12:28 am

    5 stars
    To me, those hunks of avocado make the wholeeeeee dish!! YUM 🙂

    Reply
  14. tayler

    April 04, 2018 at 2:28 am

    I make a very similar quinoa taco salad and I also have the recipe on my blog! It's so fun to see the differences.

    Reply
  15. Victor Step

    April 04, 2018 at 5:27 am

    This just looks super delicious, and it's vegan and healthy too! I often find it hard to get something to be healthy and delicious at the same time. I will give this a try.. 🙂

    Reply
  16. Annreeba

    April 04, 2018 at 10:50 am

    It looks tasty! I am a salad lover. I guess I should make this salad.

    Reply
  17. Wanda Lopez

    April 04, 2018 at 1:47 pm

    I have felt like I haven't mastered the art of making quinoa, but this recipe looks like a keeper and winner to me!

    Reply
  18. Ambar P

    April 04, 2018 at 7:48 pm

    This looks absolutely delicious. And I'm not a huge fan of quinoa but this looks so refreshing and filling.

    Reply
  19. Holly @ Granola on the Side

    April 05, 2018 at 3:54 pm

    OH how awesome is this?? I love mexican salads. I definitely have to try this recipe out! Thanks so much!

    Reply
  20. Toughcookiemommy

    April 05, 2018 at 7:47 pm

    This salad looks so delicious and full of flavor. I also love the bright colors which make it perfect for spring and summer.

    Reply
  21. Rebecca Weston

    August 05, 2018 at 6:11 pm

    5 stars
    Hi Wendy-
    This looks like an updated version of your former southwestern quinoa salad with black beans and avocado. In that recipe, you had a suggestion to pickle the onions by putting them in a half cup of red wine vinegar that had been brought to a boil and then removed from the stove. I love that addition! And would highly recommend it to your readers.

    Reply

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Hi, I’m Wendy! I’m a cook, author, blogger, natural health enthusiast…and most importantly a mom. My boys are 10 & 11 and my late life princess is 3. Firm believers in lifestyle design, our family has been location independent since 2008. Join me to read about our adventures in the kitchen…and out! Read More…

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