• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Garden Grazer

  • Home
  • Recipes
  • Matcha
  • About
  • Newsletter
  • Contact

Mexican Quinoa Salad with Cumin-Lime Dressing

January 24, 2016 By Kaitlin McGinn 10 Comments

Fresh and healthy Mexican-style Quinoa Salad with cumin lime dressing! Nutrient packed and also great for take-along lunches and meal prep. (Vegan, gluten-free, oil-free)

Bowl of Mexican Quinoa Salad with cilantro and lime

I’m always down to party with fresh, fiesta-style flavors, and this healthy Mexican-inspired Quinoa Salad is no exception. It’s light and healthy yet satisfying.

Plus I love the variety of flavors and color in this dish. (Not to mention quinoa is such an awesome nutrient-packed ingredient.)

Bowl of ingredients for Mexican Quinoa Salad

Ingredients for Mexican Quinoa Salad

  • White quinoa
  • Black beans
  • Cherry/grape tomatoes
  • Orange bell pepper
  • Sweet corn (cooked fresh, canned, or frozen)
  • Green onions (scallions)
  • Fresh cilantro
  • Ground cumin + garlic + lime juice (for the dressing)

This dish is also a great choice for meal prep, BBQs, potlucks, etc. Plus I love how the flavors get even better as it chills. Then serve it with some fresh, creamy avocado for the perfect finishing touch!

Mexican quinoa salad in a bowl with cilantro and lime
Bowl of Mexican Quinoa Salad with cilantro and lime
Print Recipe Pin Recipe Leave a Review
4.8 from 5 votes

Mexican Quinoa Salad with Cumin-Lime Dressing

Fresh and healthy Mexican-style Quinoa Salad with cumin-lime dressing! Nutrient packed and great for take-along lunches.
AuthorKaitlin – The Garden Grazer
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
CategorySalad
CuisineGluten-Free, Mexican-inspired, Vegan
Servings6 medium bowls

Ingredients

US Customary – Metric
  • 1 cup white quinoa (uncooked)
  • 15 oz. can black beans
  • 8 oz. cherry tomatoes
  • 1 orange bell pepper
  • 1 1/2 cups sweet corn (I used frozen, thawed)
  • 4 green onions
  • 1/2 cup fresh cilantro
  • Optional: avocado for serving

For the cumin-lime dressing:

  • 1 tsp. ground cumin
  • 1 garlic clove (minced)
  • Juice from 1 lime (about 2 Tbsp. or more to taste)
  • 1/4 tsp. salt
  • Optional: olive oil, lime zest
Prevent your screen from going dark

Instructions

  • Rinse and cook quinoa according to package directions. (Feel free to use broth instead of water for more flavor.)
  • Meanwhile, in a small bowl, add dressing ingredients and whisk to combine. Set aside.
  • Rinse and drain beans. Dice the bell pepper, slice the green onions, quarter the cherry tomatoes, and chop cilantro.
  • In a large bowl, add the cooked quinoa with all other salad ingredients.
  • Pour dressing over the top and toss to combine.
  • Serve immediately or chill first for flavors to blend.

Notes

If serving this as a small side dish, it can serve about 8-10 people.

Nutrition Per Serving (Estimate)

Calories: 229 kcalCarbohydrates: 43 gProtein: 11 gFat: 3 gSaturated Fat: 1 gPotassium: 641 mgFiber: 9 gSugar: 4 gVitamin A: 1087 IUVitamin C: 43 mgCalcium: 59 mgIron: 4 mg
Did you make this recipe?Please leave a star rating or comment below.
Sign up for email newsletter:Subscribe here!
bowls of Mexican Quinoa Salad with cumin dressing

If you’re enjoying this Quinoa Salad, also check out:

  • Easy Vegan Avocado Quesadillas
  • Cilantro Lime Brown Rice
  • Mexican Sweet Potato Bowl

Come join The Garden Grazer on Instagram and then share a photo if you make this! (Also please leave a review & star rating below if you give it a try. Your feedback is greatly appreciated – thank you!)

Filed Under: 30 Minutes or Less, Gluten-Free, Main Dish, Mexican-Inspired, Recipe, Salad, Sides, Vegan, WFPBNO Tagged With: bell pepper, black beans, cilantro, corn, cumin, family-friendly, lime, picnic, plant protein, potluck, quinoa, summer, take-along lunch, tomato, weeknight

Previous Post: « Wild Rice Vegetable Soup
Next Post: Marinated Kale Salad »

Reader Interactions

Comments

  1. Sris Food

    January 30, 2016 at 1:37 pm

    Can I say that this is just mind blowing! What an amazing medley of colors there.. eating healthy is really easy

    Reply
    • Kaitlin | The Garden Grazer

      February 15, 2016 at 3:36 pm

      Thank you!

      Reply
  2. Myriam Melendez

    August 23, 2016 at 1:18 pm

    I have made this salad several times – absolutely delicious every time. I have people asking for the recipe.

    Reply
    • Kaitlin | The Garden Grazer

      September 17, 2016 at 3:32 pm

      So great to hear!

      Reply
  3. Sierra Hunter

    September 19, 2016 at 2:24 am

    I loved it!!

    Reply
    • Kaitlin | The Garden Grazer

      September 19, 2016 at 3:18 pm

      Wonderful! Thank you for sharing!

      Reply
  4. Lindsey Brophy

    September 29, 2017 at 3:19 pm

    I made this and added a jalapeno pepper, it was really tasty! Next time I would juice 2 limes instead of one for the dressing for some extra citrus flavor.

    Reply
    • Kaitlin | The Garden Grazer

      October 2, 2017 at 4:11 pm

      So great! Thank you for sharing!

      Reply
  5. Pam

    June 2, 2019 at 3:58 pm

    How do I tell serving size for the posted calorie count and other nutritional information? Great recipe!!5 stars

    Reply
    • Kaitlin McGinn

      June 11, 2019 at 12:57 pm

      Hi Pam! I estimated this recipe to yield about 6 medium bowls (so the posted nutritional content would be per bowl.) Feel free to adjust the counts as necessary for bigger/smaller bowls 🙂 Hope that helps – have a beautiful week!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Did you make this recipe? Please rate it! (Thank you!)




Primary Sidebar

Hi, I'm Kaitlin! I share easy vegan recipes that are mostly whole food, plant-based, oil-free, & gluten-free. Learn More About Me →

Join 200,000+ followers!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Copyright © 2021 · thegardengrazer.com

Privacy Policy