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Mexican Quinoa Salad

It's easy to make a delicious, healthy, and gluten free Mexican Quinoa Salad for a side dish or entree using this simple recipe. This salad is filled with black beans, tomatoes and bell peppers, and it's made in just 29 minutes!
Servings: 4 servings
Prep Time: 29 minutes
Total Time: 29 minutes
Author: Whitney Bond
Course: Main Course, Salad, Side Dish
Cuisine: Mexican

Ingredients

  • 1 cup quinoa, uncooked
  • 1 teaspoon 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 apple cider vinegar
  • 2 tablespoons lime juice, fresh squeezed
  • 2 tablespoons fresh cilantro, chopped
  • 1 teaspoon ground cumin
  • ¼ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 cup cherry tomatoes, halved
  • 15.5 ounce can black beans, drained and rinsed
  • 1 avocado, diced

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 from the heat and set aside.
  • In the meantime, heat 1 teaspoon olive oil in a large skillet on the stove over medium heat, add the onion, bell pepper and jalapeño.
  • Cook for 3-4 minutes, then add the garlic and cook for an additional minute. Remove from the heat and set aside.
  • Whisk the ½ cup olive oil, apple cider vinegar, lime juice, cilantro, cumin, salt and pepper together in a large bowl.
  • Add the cooked onion, peppers and garlic, then add the tomatoes, black beans and cooked quinoa.
  • Toss everything together, place in a serving bowl and top with the diced avocado.

Notes

  • Spice up the salad! To add spice to the salad, mix in 1 teaspoon chili powder, chipotle powder or crushed red pepper flakes to the dressing with the cumin, salt and pepper. You can also drizzle hot sauce on top of the salad or add fresh sliced jalapenos or serrano peppers on top.
  • Refrigeration: this salad can be served warm or cold and will keep in the refrigerator for up to 5 days.

Nutrition Facts

Serving 4servingCalories 611kcal (31%)Carbohydrates 55g (18%)Protein 14g (28%)Fat 38g (58%)Saturated Fat 5g (25%)Sodium 580mg (24%)Potassium 979mg (28%)Fiber 14g (56%)Sugar 2g (2%)Vitamin A 620mg (12%)Vitamin C 38.8mg (47%)Calcium 77mg (8%)Iron 5mg (28%)
Did you make this recipe?Tag @WhitneyBond on Instagram and hashtag it #WBRecipes!