Mexican Quinoa Salad

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Black beans, tomatoes, jalapeños & avocados are combined in this healthy, vegan & gluten free Mexican Quinoa Salad recipe!

Mexican Quinoa Salad

Two of my favorite salads I’ve ever made are this Quinoa Caprese Salad and this Greek Quinoa Salad. I decided to put the healthy and popular grain to use once again in this Mexican Quinoa Salad. It’s gluten free and vegan, yet packed with protein!

Gluten Free Mexican Quinoa Salad

Not only is this salad super healthy and perfect for those with food sensitivities (it’s gluten free, egg free, dairy free and peanut free!) but it’s also packed with flavor and it’s so gorgeous!

Vegan Mexican Quinoa Salad

Nothing makes me happier than when a dish is delicious, healthy and beautiful!

I think I’ll call this the “Triple Threat” salad! 😉

Mexican Quinoa Salad Ingredients

Mexican Quinoa Salad Ingredients

  • 1 cup quinoa (uncooked)
  • ½ cup + 1 tsp olive oil (divided)
  • ¼ cup red onion (minced)
  • ¼ cup red bell pepper (minced)
  • ¼ cup jalapeno (minced)
  • 3 cloves garlic (minced)
  • ¼ cup cider vinegar
  • 2 tbsp lime juice (fresh squeezed)
  • 2 tbsp fresh cilantro
  • 1 tsp ground cumin
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup cherry tomatoes (halved)
  • 1 (15.5 oz) can black beans (drained & rinsed)
  • 1 avocado (diced)

Mexican Quinoa Salad Instructions

In a small pot on the stovetop, bring the quinoa to a boil with 2 cups of water.

Reduce heat, cover and simmer for 15 minutes. After 15 minutes, remove the quinoa from the stove and set aside to cool.

In the meantime, heat 1 tsp olive oil in a small skillet over medium heat, add the onion, bell pepper & jalapeño.

Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.

Mexican Quinoa Salad Recipe

Remove from the heat and set aside.

Whisk the remaining ½ cup olive oil, cider vinegar, lime juice, cilantro, cumin, salt and pepper together in a large bowl.

Mexican Quinoa Salad Recipe

Add the sauteed onion, bell pepper and garlic to the dressing, then add the tomatoes, black beans & cooked quinoa.

Toss everything together, place in a serving bowl and top with the diced avocado.

Gluten Free Quinoa Salad

You, my friend, I could eat every day!

I am so in love with the balance of flavors and textures in this salad!

Vegan Mexican Quinoa Salad

As I mentioned earlier, this salad is packed with protein, 56 grams to be exact!

The salad serves four, which gives you 14 grams of protein per serving, oh and did I mention it’s vegan! All plant-based protein here people!

Mexican Chia Seed Quinoa Salad

If you’re looking for more great gluten free & vegetarian recipe options, follow me on Pinterest!

Vegan Mexican Quinoa Salad

This salad can be served warm or cold, which makes it perfect to take to a party or on a picnic!

Seriously, when was the last time you went on a picnic? You should probably whip up this salad and go have a picnic in the park tonight! 😉

Gluten Free Mexican Quinoa Salad

Mexican Quinoa Salad
5 from 1 vote
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Mexican Quinoa Salad

Black beans, tomatoes, jalapeños & avocados are combined in this healthy, vegan & gluten free Mexican Quinoa Salad recipe!

Course Main Course, Salad, Side Dish
Cuisine Mexican
Prep Time 30 minutes
Total Time 30 minutes
Servings 4 people
Calories 611 kcal
Author Whitney Bond

Ingredients

  • 1 cup quinoa uncooked
  • 1 tsp olive oil
  • ¼ cup red onion minced
  • ¼ cup red bell pepper minced
  • ¼ cup jalapeno minced
  • 3 cloves garlic minced
  • ½ cup olive oil
  • ¼ cup cider vinegar
  • 2 tbsp lime juice fresh squeezed
  • 2 tbsp fresh cilantro
  • 1 tsp ground cumin
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 cup cherry tomatoes halved
  • 15.5 oz can black beans drained & rinsed
  • 1 avocado diced

Instructions

  1. In a small pot on the stovetop, bring the quinoa to a boil with 2 cups of water.

  2. Reduce heat, cover and simmer for 15 minutes.
  3. After 15 minutes, remove from the heat and set aside.

  4. In the meantime, heat 1 tsp olive oil in a small skillet over medium heat, add the onion, bell pepper & jalapeño.
  5. Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
  6. Remove from the heat and set aside.

  7. Whisk the remaining ½ cup olive oil, cider vinegar, lime juice, cilantro, cumin, salt and pepper together in a large bowl.
  8. Add the sauteed onion, bell pepper and garlic, then add the tomatoes, black beans & cooked quinoa.

  9. Toss everything together, place in a serving bowl and top with the diced avocado.