Crazy Vegan Kitchen

Easy and simple vegan recipes.

  • Vegan Recipe Index
    • Mains
    • Desserts
    • Salads & Sides
    • Breakfast
    • Drinks & Juices
  • Who Am I?
    • Get in touch
  • Articles
Home » Salads & Sides » Mexican Quinoa Salad

Mexican Quinoa Salad

Last updated on July 20, 2023 By Crazy Vegan 31 Comments

Jump to Recipe Print Recipe

This Mexican quinoa salad is delicious! It’s incredibly vibrant, combining fresh vegetables, a zesty lime dressing, and the nutty goodness of quinoa. Not only is it bursting with taste, but it’s also easy to make, requiring simple ingredients and minimal cooking, making it a quick and satisfying meal option.

mexican quinoa salad.

If you’re a fan of Mexican flavors, you might also like my Mexican street corn or Mexican Wedges with Vegan Nacho Cheese Sauce.

Why you’ll love this recipe

  • Nutritious and wholesome. Packed with protein-rich quinoa, fiber-filled black beans, and a medley of vegetables, this salad offers a wholesome and satisfying meal option that keeps you feeling nourished.
  • Easy to customize. You can easily adjust the ingredients and spice level to suit your taste preferences, making it a versatile dish that accommodates various dietary needs and preferences.
  • Quick and convenient. With minimal cooking and prep time, this salad comes together effortlessly, making it a perfect go-to option for busy weeknights or a healthy potluck contribution.

Ingredients needed

  • Quinoa. The main grain in this salad, quinoa adds a nutty flavor and provides protein and essential nutrients.
  • Black beans. A great source of plant-based protein and fiber, black beans complement the quinoa and add a hearty texture to the salad.
  • Red onion. Adds a mild sharpness and a pop of color, enhancing the overall flavor and appearance of the salad.
  • Avocado. Creamy and rich, avocado contributes healthy fats and a luxurious texture to the salad.
  • Corn kernels. Sweet and crunchy, corn kernels add a delightful burst of flavor and texture reminiscent of Mexican street corn.
  • Kale. A nutrient-packed leafy green, kale provides additional texture and health benefits to the salad, such as vitamins and minerals.
  • Cilantro. Offers a fresh and herbaceous note, elevating the flavors and adding a traditional Mexican touch.
  • Lime juice. Provides a zesty and tangy element, tying all the flavors together and enhancing the taste of the salad.
  • Olive oil. Used in the dressing, olive oil adds richness and a smooth consistency to the salad.
  • Ground cumin, ground cilantro, Sriracha, salt, and pepper: These spices and seasonings infuse the dressing with traditional Mexican flavors, adding depth and spice to the dish.
  • Maple Syrup. For a touch of sweetness to the dressing.

How to make Mexican quinoa salad

Step 1 – Prepare the corn. Cook frozen or fresh corn until tender, either by boiling, in a steamer, or in the microwave. If you prefer a smokier taste, you could also grill the corn in a skillet. Keep aside.

FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

    Step 2 – Combine the salad ingredients. In a bowl, combine pre-cooked quinoa, sliced onion, cooked corn and drained and rinsed Black Beans. Massage the kale to tenderize it and it to the mix.

    cooked quinoa in bowl.

    Step 3 – Prepare the dressing and serve! In a separate bowl, whisk all ingredients for dressing together. Pour the dressing into the quinoa mix and toss to combine. Gently stir in cubed avocado and cilantro, and then taste to check for seasoning. Adjust if necessary.

    quinoa salad mexican.

    Tips to make the best recipe

    • Properly rinse ingredients. If cooking the quinoa yourself, rinse it thoroughly before cooking to remove any bitterness. Similarly, ensure the beans are also properly rinsed.
    • Massaging the kale. If using kale, massage it with a drizzle of olive oil and a pinch of salt. This step helps to tenderize the kale leaves and make them more enjoyable to eat in the salad.
    • Let flavors meld. After combining all the ingredients, let the salad sit in the refrigerator for at least 30 minutes before serving. Allowing the flavors to meld together will enhance the taste and make the salad even more delicious.

    Storage instructions

    To store: Transfer any leftovers into an airtight container and store the salad in the refrigerator. It can be kept for up to 3-4 days. If you plan to store the salad for an extended period, consider keeping the dressing separate until serving. This prevents the salad from becoming soggy and maintains its freshness.

    tex mex quinoa salad.

    More amazing salad recipes to try

    • Asparagus Salad
    • Roast vegetable salad
    • Black bean and corn salad

    Frequently asked questions

    Can I use a different type of grain instead of quinoa?

    Yes, you can substitute quinoa with other grains like couscous, bulgur, or farro. Keep in mind that cooking times may vary, so adjust accordingly.

    Can I make this salad in advance?

    Absolutely! This salad is perfect for meal prepping or making ahead of time. Just store it in the refrigerator and add the dressing right before serving.

    Can I omit certain ingredients to make it allergen-friendly?

    Of course! Feel free to customize the salad to suit your dietary preferences and needs. You can omit ingredients like avocado, nuts, or spices that you might be allergic to or not prefer.

    mexican quinoa salad recipe.

    Mexican Quinoa Salad

    This Mexican quinoa salad is delicious! It's incredibly vibrant, combining fresh vegetables, a zesty lime dressing, and the nutty goodness of quinoa. Not only is it bursting with taste, but it's also easy to make, requiring simple ingredients and minimal cooking, making it a quick and satisfying meal option.
    5 from 1 vote
    Print Recipe
    Prep Time 15 minutes mins
    Cook Time 5 minutes mins
    Total Time 20 minutes mins
    Course Salad
    Cuisine Mexican
    Servings 10 servings
    Calories 262 kcal

    Ingredients
      

    • 2 cups quinoa pre-cooked
    • 1/2 large red onion sliced thinly
    • 1 1/4 cups corn
    • 2 cups kale
    • 1 can black beans drained and rinsed
    • 1 large avocado cubed
    • 1/2 cup cilantro chopped

    For the dressing:

    • 3 tablespoons olive oil
    • 1 tablespoon maple syrup
    • 1/4 cup Sriracha
    • 2 tablespoons water
    • 1 teaspoon ground cumin
    • 1/2 teaspoon ground coriander
    • 5 tablespoons lime juice

    Instructions
     

    • Cook frozen or fresh corn until tender, either by boiling, in a steamer, or in the microwave. If you prefer a smokier taste, you could also grill the corn in a skillet. Keep aside.
    • In a bowl, combine pre-cooked quinoa, sliced onion, cooked corn and drained and rinsed Black Beans. Massage the kale to tenderize it and it to the mix.
    • In a separate bowl, whisk all ingredients for the dressing together.
    • Pour the dressing into the quinoa mix and toss to combine. Gently stir in cubed avocado and cilantro, and then taste to check for seasoning. Adjust if necessary.

    Notes

    TO STORE: Transfer any leftovers into an airtight container and store the salad in the refrigerator. It can be kept for up to 3-4 days. If you plan to store the salad for an extended period, consider keeping the dressing separate until serving. This prevents the salad from becoming soggy and maintains its freshness.

    Nutrition

    Serving: 1servingCalories: 262kcalCarbohydrates: 37gProtein: 9gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 171mgPotassium: 505mgFiber: 7gSugar: 3gVitamin A: 1495IUVitamin C: 23mgCalcium: 68mgIron: 3mg
    Keyword mexican quinoa salad, vegan Mexican salad
    Tried this recipe?Let us know how it was!
    • Facebook
    « Strawberry Puree
    Roasted Zucchini »

    FREE EBOOK SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS

      Comments

      1. Elizabeth Agge says

        at

        I cant wait to get home tonight and rock this!!! Thank you so much
        Reply
        • Amrita says

          at

          Pleasure!!
          Reply
      2. Erin says

        at

        Made this for the fam tonight, Amrita––everyone loved it! So good! Thank you.
        Reply
        • Amrita says

          at

          So glad you enjoyed it Erin!
          Reply
      3. S says

        at

        Love the look of this recipe. I will be sharing it on my blog!
        Reply
      4. Jo Sanderson says

        at

        Can you tell me what Sriracha is & where to get it? I live in Australia.
        Reply
        • Amrita says

          at

          Hey Jo, I usually get it at any asian grocer in Melbourne!
          Reply
      « Older Comments
      5 from 1 vote (1 rating without comment)

      Talk Back To Me Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      • Facebook
      • Instagram
      • Pinterest
      • Twitter

      Amrita @ Crazy Vegan Kitchen
      I'm the crazy cat behind this blog. Curious? Find out more about me.


      FREE SERIES! 5 SECRETS FOR FOOLPROOF VEGAN DESERTS


        Copyright © 2025 · Foodie Pro Theme On Genesis Framework · WordPress · Privacy Policy & Disclosure. · Log in

        Rate This Recipe

        Your vote:




        A rating is required
        A name is required
        An email is required

        Recipe Ratings without Comment

        Something went wrong. Please try again.