Name: Mexican Quinoa Salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 cup dry quinoa (any variety); 2 cups low-sodium vegetable broth; 1/4 teaspoon kosher salt; 1/2 red onion, minced; 2 cups black beans; 1 pint grape tomatoes (halved); 1/3 cup minced cilantro (optional); 1/2 cup feta (crumbled); 2 limes (zested and juiced); 2 tablespoons olive oil; 1 teaspoon minced fresh garlic; 1 teaspoon cumin; 1/2 teaspoon kosher salt; 1 teaspoon smoked paprika

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Mexican Quinoa Salad is made with tomatoes, black beans, cilantro, and a lime dressing for a light, and refreshing Tex-Mex spin on Quinoa Salad.

Gluten Free Mexican Quinoa Salad in white bowl topped with feta and cherry tomatoes.

This Mexican Quinoa Salad is incredibly simple. From the fluffy quinoa to the bright lime dressing to the sweet tomatoes to the hearty beans, this quinoa salad is perfectly balanced in flavor, loaded with protein and nutrients, and downright delicious.

Whether serving as a filling, wholesome gluten-free lunch, as a meatless meal or as a side dish along with Honey Lime Chicken Fajitas or Sweet Potato Tacos, this Mexican-Inspired Quinoa Salad is a healthy, easy, versatile dish that everyone loves.

Notes on Ingredients

Ingredients for quinoa salad on white counter.

Quinoa: You can use any quinoa you like for this recipe. I used a mixed variety of quinoa, but red, white, or black quinoa all work.
Broth: To cook the quinoa, use either store-bought or homemade vegetable broth or chicken stock. Keep in mind that you will want o use vegetable broth to keep this dish vegetarian-friendly.
Lime: Use fresh limes! No exceptions! Be sure to wash, dry, and zest your lime BEFORE juicing it. Using both the juice and the zest of the lime in the dressing will add amazing flavor, but it is next to impossible to zest a lime after cutting it open.
Seasonings: Smoked paprika and cumin give this quinoa salad an irresistible smokey undertone that contrasts the bright acidic lime juice in the dressing. Feel free to use regular paprika in place of smoked paprika if you don't have it on hand.
Beans: Black beans, kidney beans, or pinto beans in this recipe. I like to use my instant pot black beans, but canned beans work as well. Just be sure to rinse and drain well.
Tomatoes: Fresh cherry or grape tomatoes are best in this Mexican Salad, but you can also use seeded Roma or vine-ripened diced tomatoes.
Cheese: Either crumbled Queso Fresco or feta cheese can be used and add a nice salty, creamy bite to the quinoa salad. Omit the cheese to keep this Mexican Quinoa Salad dairy-free. It will still be delicious.
Cilantro: If you don't like cilantro, simply omit it. The lime juice and seasonings will still be enough flavor for this dish.
Optional Additions: Corn and avocados are also a great addition to this Mexican Quinoa salad. You can add up to 2 cups of fresh corn kernels or defrosted frozen corn kernels. Add diced avocados right before serving so they don't turn brown.

Step-By-Step Instructions

Step One: Prepare Quinoa

The first step to making this salad is to prepare the quinoa. You can simmer the quinoa on the stovetop per the directions, or you can opt to use my recipe for Instant Pot Quinoa.

Tip: If you have leftover quinoa, this Mexican Quinoa is the perfect way to put it to use!

In a medium saucepan, bring the broth to a rolling boil over high heat.
Once boiling, add in quinoa, reduce the heat, place a lid on the pan, and simmer the quinoa until it has absorbed the liquid and has puffed up.
Remove the quinoa from the heat and allow it to cool to room temperature.
Once cooled, fluff with a fork. Anytime you cook rice or quinoa, be sure to fluff with a fork, not a spoon. To mix with a spoon will crush the grains and make them mushy.

Step Two: Assemble the Salad

In a small mixing bowl, combine the olive oil, cumin, paprika, salt, garlic, lime zest, and lime juice until well combined.

Ingredients for lime dressing in glass bowl.

Once the quinoa is cooled, add the prepared dressing to the quinoa, and gently toss it together. You don't want to mix vigorously as that can cause the quinoa to break down and lose its texture.
To the dressed quinoa, add the beans, tomatoes, onions, cheese, and cilantro and gently fold together to combine.

Ingredients for quinoa salad in mixing bowl.

Step Three: Chill

In order to have the best flavor in this Mexican Quinoa Salad possible, it is best to chill the dish for at least 30 minutes before digging into it! This will allow the quinoa to absorb the flavor of the dressing and become an irresistibly good dish.

Cover the bowl with plastic wrap and chill the Mexican quinoa salad for at least 30 minutes prior to serving.

Serving Suggestions

One of the many things I love about this Mexican Quinoa Salad, is that it is so versatile. Thanks to the heartiness of the quinoa and beans, this Quinoa Salad is substantial enough to be served as a meatless main course or a hearty Gluten-Free Lunch. It is also delicious when served as a side for dishes like Vegetarian Fajitas, Easy Tacos, or Grilled Shrimp.

This quinoa salad can also be left at room temperature for up to 3 hours, making this dish great for pot-lucks and picnics, or to pack for a school or work lunch.

More Tex-Mex Side Dishes

If you enjoyed this Mexican Quinoa Salad, I would love for you to leave a comment and review below.

This post was originally published in 2016 but has been updated in 2020 with new photos and a video.

Mexican Quinoa Salad

Notes on Ingredients