This post may contain affiliate links. Please see our disclosure policy.
This Mexican Quinoa Salad is fresh, flavorful, and filled with plant-based protein and fiber. Made with fluffy quinoa, hearty, black beans, juicy tomatoes, and a smoky lime dressing, this salad is perfect for meal-prep, meatless Monday, or as a satisfying side for taco night.
Looking for more recipes starring quinoa? Check out my recipes for Southwest Baked Quinoa, Black Bean Quinoa Chili, and Greek Quinoa Salad.
Kristen's Keys for Mexican Quinoa Salad
For a fluffy quinoa salad with bold, Tex-Mex flavor, pay attention to the following tips.
- Rinse the quinoa well. Quinoa has a natural coating that can taste bitter. A quick rinse under cold water removes that and keeps the flavor clean.
- Cook quinoa in broth, not water. Use vegetable broth or chicken stock. It adds flavor from the start.
- Dress the quinoa while warm. Adding part of the dressing while the quinoa is still warm helps it absorb flavor. Adding the rest once cooled, keeps the salad moist.
- Chill before serving. Give it at least 30 minutes in the fridge. The flavors deepen and mellow, and the texture improves.
5-Star Reader Review
This was just the recipe to shake things up for taco night at my house. Even my picky 5-year-old love it! -Jillian
How to Make Mexican Quinoa Salad
Think of this as me there in your kitchen walking through you through the process of how to make this quinoa salad.
Step One: Prepare Quinoa
When cooking on the stove, use 1 cup quinoa to 2 cups broth. Bring to a boil, reduce to low, cover, and simmer for 10-15 minutes, or until the liquid is fully absorbed. Let it sit covered for 5 minutes, then fluff with a fork.
If using an Instant Pot, follow my instructions for Instant Pot Quinoa, using a 1:1 ratio of quinoa to broth.
Step Two Prepare Dressing
While the quinoa is cooking, whisk together olive oil, cumin, paprika, salt, garlic, lime zest, and lime juice in a small bowl or glass jar. Give it a taste, if it tastes flat, it probably needs a pinch more salt.
Step Three: Dress Quinoa
Pour about half of the dressing over the warm quinoa and gently toss. Then let it cool to room temperature.
Step Four: Combine
Once cooled, stir in beans, tomatoes, red onion, cheese, and cilantro. Add the remaining dressing and toss gently.
And while you can serve immediately, it is best to cover and refrigerate for at least 30 minutes prior to serving.
Recipe Modifications
- Dairy-Free: Skip the feta/queso fresco.
- Amp Up Protein: Toss in grilled cilantro lime chicken or honey lime shrimp.
- Boost the Veggies: Add diced bell peppers, defrosted corn kernels, or shredded cabbage for crunch.
- Use Vine-Ripened Tomatoes: Deseed and dice before adding to the salad to prevent watering it down.
Serving & Storage Suggestions
This Tex Mex Quinoa Salad holds up well in the fridge for up to 5 days, which makes it perfect for meal prep. And while delicious as a hearty, wholesome lunch, it is suitable for so much more. Use the following ideas for inspiration.
- As a Meatless Entree: Thanks to the heartiness of the quinoa and beans, it is surprisingly satisfying and filling.
- Turn it into Tacos: Spoon into warm corn tortillas and top with your favorite toppings. (This is a great way to entice picky eaters!)
- Make Quick Wraps: Wrap it up in a flour tortilla with avocado and shredded cabbage for a wholesome lunch on the go.
- As a Side Dish: It makes a great side to Vegetarian Fajitas, London Broil, or Cowboy Chicken.
Mexican Quinoa Salad
Video
Ingredients
- 1 cup dry quinoa, any variety
- 2 cups low-sodium vegetable broth, or chicken stock
- ¼ teaspoon kosher salt
- ½ small red onion, minced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 pint grape tomatoes, halved
- ½ cup crumbled queso fresco, or feta
- ⅓ cup minced cilantro
Lime Dressing
- 2 large limes, zested and juiced
- 2 tablespoons olive oil
- 1 teaspoon minced fresh garlic
- 1 teaspoon cumin
- ½ teaspoon kosher salt
- 1 teaspoon smoked paprika
Instructions
- Bring 2 cups low-sodium vegetable broth to a rolling boil in a medium saucepan over high heat. Once boiling, stir in the 1 cup dry quinoa and ¼ teaspoon kosher salt Reduce the heat to medium-low, cover the pan with a lid, and simmer for 12-15 minutes or until quinoa has absorbed the liquid and puffed up. Remove from the heat and allow to cool for 10-15 minutes before fluffing with a fork.
- While the quinoa is cooking, prepare the dressing by whisking together 2 tablespoons olive oil, 1 teaspoon minced fresh garlic, 1 teaspoon cumin, ½ teaspoon kosher salt, 1 teaspoon smoked paprika, and the zest and juice of 2 large limes in a small bowl or glass jar.
- Once the quinoa is cooled slightly (about 10 minutes), pour half the dressing over the cooked quinoa and allow it to cool to room temperature.
- After the quinoa has reached room temperature, add the remaining dressing, minced onion, drained black beans, grape tomatoes, crumbled cheese, and minced cilantro to the quinoa and toss to evenly combine.
- Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop. Right before serving, toss again and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published in 2016 and updated in 2026.
Such a great salad and the dressing was incredible! Loved it!