Mexican Quinoa Salad

Refreshing and healthy Mexican Quinoa Salad that’s easily adaptable to what you have in your kitchen

In the spirit of Cinco de Mayo, I made a little quinoa salad.

It’s one of those recipes that really doesn’t have to be strictly followed. Sorta like pretty much all my recipes

And it’s good to keep in your fridge when you need an easy & filling lunch full of protein & veggies.

It would be good served over a bed of lettuce if you wanted, but I just served mine in a bowl.

Last year, I made Salad in a Jar for portable lunches.

You could totally do that with this recipe. Just use the recipe for the “dressing” in the Mexican Quinoa Salad as opposed to the one in the original recipe.

Then follow the directions depending on what you have and what you want to use in your Mexican Quinoa Salad in a Jar. (If you use cilantro, be sure to put it with the lettuce, far away from the dressing, so it doesn’t wilt)

Since I don’t need a portable lunch, working from home & all… I just ate mine straight from the serving bowl & put the leftovers back in the fridge. I’m special like that.

This refreshing salad is perfect for the upcoming hot months and is typically a staple in my fridge at home.

I wish I had some bell peppers or I would have added those, too.

I’ll be posting some more Mexican-inspired recipes for you to celebrate Cinco de Mayo this weekend.

And if you need a Mint Julep recipe for the Kentucky Derby, look no further because this is the perfect Mint Julep!

Mexican Quinoa Salad

Refreshing and healthy Mexican Quinoa Salad that's easily adaptable to what you have in your kitchen

Print Rate

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Servings: 6

Author: Meme

Ingredients

For the dressing:

• 1 lime juiced
• 1 TBSP apple cider vinegar
• 1/2 tsp chili powder I used 1/4 tsp chipotle chili powder & 1/4 tsp regular chili powder for spicier
• 1/4 tsp cumin
• 1/4 tsp paprika
• 1/8 tsp garlic powder
• 1/8 tsp onion powder
• 1/2 tsp salt
• 1 TBSP olive oil

For the salad:

• 4 cups cooked quinoa see notes for how to cook
• 15 ounce can black beans well-rinsed & drained
• 6 TBSP chopped cilantro divided
• 1 pint cherry tomatoes or grape tomatoes, halved {or 3 Roma tomatoes, chopped}
• 1 cup cooked chicken optional
• 1 avocado diced

Instructions

• Whisk together all ingredients for the dressing. Toss with cooked quinoa. Stir in black beans, 1/4 cup cilantro, and tomatoes. Add in chicken, if using. Gently stir fold in avocado and sprinkle with remaining 2 TBSP cilantro.
• Keep tightly covered in the refrigerator {in a glass or plastic container} for up to 4 days.

Notes

*To cook quinoa: Bring 1 cup quinoa, rinsed and 2 cups water or low-sodium chicken or vegetable broth to a boil in a medium saucepan. Partially cover and reduce to a simmer. Simmer for 15 minutes, stirring occasionally, until all liquid has absorbed. This makes about 4 cups. You can do this up to 3 days ahead.

Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

Meme

Want some more Cinco de Mayo recipes? Try these!

Jalapeño Margaritas
Grapefruit Margaritas
Slow Cooker Salsa Verde Pork
Tacos
Roasted Tomatillo Guacamole
Beef Carnitas