Go Back
+ servings
Bowl of Mexican Quinoa Salad with cilantro and lime
4.75 from 4 votes

Mexican Quinoa Salad with Cumin-Lime Dressing

Fresh and healthy Mexican Quinoa Salad with cumin-lime dressing! Nutrient packed and great for take-along lunches. (Vegan, gluten-free, oil-free)
Author: Kaitlin - The Garden Grazer
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Salad
Cuisine: Gluten-Free, Mexican, Vegan
Servings: 6 medium bowls


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

For the cumin-lime dressing

  • 1 tsp. cumin
  • 1 garlic clove (minced)
  • Juice from 1 lime (more to taste)
  • 1/4 tsp. salt
  • Optional: olive oil, lime zest


  • 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.


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


Calories: 229kcal | Carbohydrates: 43g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Potassium: 641mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1087IU | Vitamin C: 43mg | Calcium: 59mg | Iron: 4mg