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Mexican Quinoa Salad

Crazy Vegan Kitchen
Simple, Quick and Healthy Vegan Mexican Quinoa Salad with a Spicy Cumin/Coriander and Lime Dressing.
5 from 1 vote
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Salad
Cuisine Mexican
Servings 8 servings
Calories 331 kcal


  • 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


  • Cook frozen corn until tender, either by boiling, in a steamer or in the microwave. Keep aside.
  • In a bowl, combine cooked Quinoa, Sliced Onion, cooked Corn and drained and rinsed Black Beans.
  • In a separate bowl, whisk all ingredients for dressing together.
  • Pour dressing into Quinoa and toss to combine. Gently stir in cubed Avocado and Cilantro, and then taste to check for seasoning. Adjust if necessary.
  • This sh*t is best enjoyed warm!


Serving: 1servingCalories: 331kcalCarbohydrates: 47gProtein: 11gFat: 12gSaturated Fat: 2gSodium: 212mgPotassium: 662mgFiber: 8gSugar: 3gVitamin A: 1873IUVitamin C: 33mgCalcium: 71mgIron: 4mg
Keyword mexican quinoa salad, vegan Mexican salad
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