Mexican Quinoa Salad with Cumin-Lime Dressing

This fresh & healthy Mexican Quinoa Salad recipe is so vibrant and nourishing! It's tossed in a cumin-lime dressing and is great made ahead of time for meal prep, picnics, and take-along lunches. (Vegan, gluten-free, oil-free.)

This Mexican-style Quinoa Salad is so fresh, vibrant, and easy to prepare! It's tossed with a simple cumin-lime dressing that's bright and tasty.

This salad is the perfect combination of light and healthy, yet satisfying and nourishing. Plus it's a good source of plant-based protein, fiber, iron, and many other nutrients.

It's also a great dish to make ahead of time because it holds up really well in the fridge. (And I find the flavors only enhance as it chills.)

Not to mention it's super versatile! Enjoy it as a main dish, side dish, or for meal prep. Or bring it to potlucks, BBQs, and summer get-togethers!

Ingredients for Mexican Quinoa Salad

For this recipe you'll toss together in a large bowl:

• White quinoa: You'll simmer the quinoa on the stovetop which only takes about 15 minutes.
• Black beans: I like black beans best in this salad, but you can substitute pinto beans or red kidney beans if desired.
• Cherry tomatoes or grape tomatoes: I use these because they are so flavorful and sweet. But you can substitute roma tomatoes or other garden tomato.
• Orange bell pepper: I use orange for a variety of color, but you can use red bell pepper or yellow instead.
• Sweet corn: Either cooked fresh corn, canned corn, fire-roasted, or you can thaw frozen corn kernels. Most of the time I use organic canned corn for convenience.
• Green onion: Or substitute finely diced red onion for a stronger flavor.
• Fresh cilantro
• Lime juice & lime zest: I suggest grabbing a few limes for this recipe because they can vary in their juiciness. (Plus I like to serve the salad with extra lime wedges for squeezing on top!)
• Red wine vinegar: I like to add a tablespoon of vinegar for more flavor, but you can add even more if you'd like!
• Ground cumin
• Garlic clove
• Salt: I use fine grain salt for this recipe. Adjust it however you see fit to bring out all the flavors. You can also add black pepper to taste.

Customizing

Avocado: This is an optional (but recommended!) addition. I find it's absolutely delicious topped with creamy avocado right before serving.

Make it spicy: Stir in freshly diced jalapeno, chili powder, or a pinch of cayenne pepper to taste.

Dressing: The dressing is fairly subtle so adjust it to your taste for a more prominent flavor. Add more lime juice, lime zest, vinegar, salt, or anything else that sounds good! (Or if you include oil in your diet, feel free to whisk in a tablespoon of high quality extra-virgin olive oil.)

Sweetness: Add a teaspoon of maple syrup, agave nectar, or your own favorite sweetener to the dressing if desired.

Serving

Salad: Either serve this dish immediately, or let it chill in the refrigerator to let the flavors further combine. (It's a great dish to make ahead because the flavors intensify and blend together by the next day!)

With fresh greens: You can also spoon this salad over a bed of fresh mixed salad greens.

With creamy sauce: I've also enjoyed this salad in bowl dolloped with this zesty Chipotle Crema! It adds creamy texture and smoky flavor.

Storing

Store leftovers in an airtight container in the fridge. I find it keeps well for about 4-5 days.

For more inspiration, also browse all vegan quinoa recipes or Mexican-inspired recipes.

If you're enjoying this Mexican Quinoa Salad recipe with cumin lime dressing, also check out:

• Southwest Pasta Salad with Chipotle Dressing
• Cilantro Lime Brown Rice
• Mexican Sweet Potato Bowl

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