This Mexican Quinoa Salad is full of fresh ingredients and has a zippy jalapeno vinaigrette! Get your veggies today with this perfect side or main dish.
Spring has arrived and I'm so in the mood for lighter food with brighter colors that are full of flavor. That is where this Mexican Quinoa Salad comes in. It's full of fresh ingredients and has a zippy jalapeno vinaigrette that perfectly helps marry the salad together. I guess it is just that time of year where I'm looking beyond comfort food and start incorporating some lighter fare.
I've been craving lots of veggies so this salad helps with that and the addition of quinoa keeps it on the healthier side. I couldn't wait for the photo shoot to be done so I could enjoy it for my lunch. I'm pretty sure I'll be bringing it to work tomorrow (if there is any left!)
I really love Mexican flavors - could it be the black beans, corn, avocado, peppers? It's all of that plus the jalapeno vinaigrette as well! Your taste buds will come alive when your fork hits your tongue.
With Cinco de Mayo coming up in about a month or so, this would make a great side dish along with a side of some burritos (and a margarita). Also keep it in mind for summer picnics as well - your friends and family will thank you.
Hope you enjoy this tasty Mexican quinoa salad recipe!
Cook's notes for making this Mexican Quinoa Salad:
- Prepare the vinaigrette the day before - adjust fresh jalapenos to your liking to make it spicier or not
- The quinoa can be cooked in a chicken or vegetable broth for additional flavor
- The salad ingredients can be prepped ahead just don't cut and add the avocado until ready to eat to prevent it turning brown (I've even just added the avocado directly to each serving so if there is leftover salad, it isn't in the mix)
- This salad would also be great in a mason jar, add some vinaigrette on the bottom of the jar, then the quinoa and stack the other ingredients (again not the avocado until read to eat)
- This salad can be served warm or cold
- Kitchen items you might need: food chopper, mixing bowl
Pour that tasty dressing over your Mexican quinoa salad!
Get the Recipe
Mexican Quinoa Salad
This Mexican salad is bursting with wonderful flavors and fresh ingredients!
Ingredients
- 1 cup uncooked quinoa
- 2 cups water (or vegetable broth)
- ½ large red pepper diced
- ½ large orange pepper diced
- 11 oz canned corn drained
- 15 oz black beans, rinsed and drained
- 4 green onions sliced
- ¼ cup chopped cilantro
- ½ avocado diced
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
- 3 tablespoons honey
- 2 tablespoons fresh lime juice
- 2 teaspoons minced fresh jalapenos
- ½ teaspoon dijon mustard
- 1 small garlic clove minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon cilantro
Instructions
- Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
- In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
- In a small food processor combine the cider, oil, honey, lime juice, jalapeno, cilantro dijon mustard, garlic and S&P; blend until very smooth - there will be some small pieces left
- When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
- This can be served warm or chilled
Notes
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 223mgCarbohydrates: 57gFiber: 11gSugar: 13gProtein: 13g
Nutritional information provided is computer-generated and only an estimate. You may want to do your own research with the ingredients listed if you have concerns about health or specific diets.
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Meaghan at Cook. Craft. Love. says
I found quinoa when I worked as a nanny and I loved how easy it was to change up and customize the flavors. This recipe looks amazing, especially because Mexican food is one of my favorites 🙂
Deb@CookingOnTheFrontBurner says
Thanks Meaghan - I agree with you - I find quinoa very versatile!
Michelle De La Cerda says
That is a beautiful salad...loving that vinaigrette.
Dinner then Dessert says
I love colorful salads - they're beautiful in presentation and they usually provide a wide array of textures and flavors!
Deb@CookingOnTheFrontBurner says
Me too!
Cathy Trochelman says
I love these flavors....and that vinaigrette! I would use it on everything!
Deb@CookingOnTheFrontBurner says
I know - it is pretty amazing!
Carrie R says
Did you say jalapeno vinaigrette?? Oh my gosh, that sounds delicious! And I am always down for a good side dish made with quinoa. 😉
Deb@CookingOnTheFrontBurner says
Thanks Carrie! It's a great flavor combo!
Deseree Kazda says
This is absolutely gorgeous! And this Jalapeño vinaigrette is screaming my name!
Deb@CookingOnTheFrontBurner says
Thanks so much! Yes the vinaigrette is the "star" of the show 🙂
Sara Glover says
This is awesome! Such a pretty salad!
Marcie Flavor the Moments says
Deb, this is gorgeous is just the way I like to eat! That vinaigrette sounds amazing, and I can't wait to make this!
Morgan Wieboldt says
Oh this looks so colorful and tasty! The vinaigrette sounds so delicious as well!
Barbara Huber says
This looks so yummy! I will be trying it this weekend. Thanks for sharing!
Jamie Sherman says
This is my kind of salad! I would want to use that vinaigrette on everything!
Kathryn @ Family Food on the Table says
Such a gorgeous salad! And yes, I'm with you on loving all those Mexican ingredients - especially when they're served up so healthy and fresh like this 🙂 Perfect spring and summer recipe. And the vinaigrette sounds awesome, too! Pinning and can't wait to give it a try!
Kathryn @ Family Food on the Table says
Such a gorgeous salad! And yes, I'm with you on loving all those Mexican ingredients - especially when they're served up so healthy and fresh like this 🙂 Perfect spring and summer recipe. And the vinaigrette sounds awesome, too! Pinning and can't wait to give it a try!
Karyl Henry says
Yum I'm loving all the beautiful colors in this dish! I'm pinning this for sure. Thanks for sharing
Cathy Trochelman says
This looks incredibly delicious! I love the sound of that dressing!
Nancy Piran says
I love quinoa and how versatile it is! This looks amazing!
Karen says
Sounds great, esp the vinaigrette! It's apple cider, not apple cider vinegar? Just making sure. Thanks!
Deb@CookingOnTheFrontBurner says
It is vinegar - missed on my part - thanks for catching - now updated!
Great data for Seattle Water Main Break Service says
Wow! That dressing, the ingredients (I used red quinoa), everything…my mouth thanks you and so does my tummy.
Lupe Olvera says
I enjoyed this salad a lot! I'm so glad I tried it! Very fresh and tasty!
Dsuser says
Hi...that’s a lovely salad. Awesome presentation, may I know where the vinaigrette jar is from?
Thanks in advance.
Deb Attinella says
Hi, it was from World Market - I sent you a link
Niki says
Have you tried making this a day or two before you want to eat it?
Deb Attinella says
Hi, I have not tried that - if you do, don't add the salad dressing until right before eating.
Rae says
This quinoa salad is SO good! I wanted to keep it all to myself. I had some leftover and it was even better the 2nd day.
Deb Attinella says
Wow - glad to hear you liked it!!
Cathy says
Every time I make this I'm asked for the recipe. Only thing that confused me was the cilantro in the bowl with the veggies and also in dressing? I kind of did both as I wasn't sure where it was supposed to really be.
Deb Attinella says
Yes, it is in both places... I'll note that in the recipe - glad you enjoy it!
Kimberly says
I never comment on blogs, ever. But I have to comment here! I saved this recipe on Pinterest and have made this countless times! My boyfriend loves it, friends love it, and my boyfriend's mother now wants the recipe! This is truly an amazing recipe! Especially that Jalepeño Lime Vinaigrette. The combination of the salad and the vinaigrette is absolutely heaven on earth! Thank you so much!
Deb Attinella says
Oh boy, thanks for the review! It is our favorite too and so glad you enjoy it!
olvia smith says
could I use yellow mustard instead?
Deb Attinella says
Sorry, I think that would not be a good idea - it is too tart
Julie says
Thank you for sharing this recipe, it is delicious! We especially loved the jalepeno dressing. The only change I made to the recipe was by adding quartered cherry tomatoes because I had some on hand.
Deb Attinella says
That sounds like a wonderful idea!