Mexican Quinoa Salad with Cilantro Lime Dressing

This Mexican Quinoa Salad is fresh, colorful, and packed with bold flavor. It’s made with hearty quinoa, black beans, corn, crisp peppers, and a zippy cilantro lime dressing that brings everything together. It’s filling enough for lunch or dinner, easy to prep ahead, and perfect when you want something light that still feels satisfying!

The most delicious Mexican quinoa salad recipe

This salad has a lot going for it. The quinoa and black beans make it hearty, while the peppers, corn, red onion, and jalapeño keep it crisp and flavorful. You get plenty of texture in every bite, which makes it feel more substantial than a basic side salad.

The cilantro lime dressing really brings it home. It adds brightness, flavor, and just enough richness to coat everything well without weighing it down. I also love how easy this recipe is to adjust. You can keep it simple, or add extras like avocado, cheese, or grilled chicken based on what you have on hand!

If you like fresh, flavor-packed meals like this, try Moroccan Couscous Salad or Cranberry Quinoa Salad!

Ingredients used to make quinoa salad with lime dressing

When it comes to the ingredients for this recipe, there are two groups of items: those for the salad, and those for the dressing. The salad ingredients consist of lots of veggies, beans, and quinoa, and the dressing ingredients consist of oil, spices, and a few other items.

Salad

• Quinoa: You’ll need 1 cup of quinoa for the base of the salad. It makes this recipe filling and adds a nice soft texture.
• Vegetable broth: You’ll need 2 cups of vegetable broth to cook the quinoa and build in extra flavor. Chicken broth also works!
• Red onion: you’ll need ½ red onion, diced for crunch and sharp flavor. White onion or green onion can work too.
• Corn: You’ll need 1 can of corn, rinsed for sweetness and texture. Frozen corn works if that’s what you have!
• Black beans: You’ll need 1 can of black beans, rinsed for protein and staying power. Pinto beans or kidney beans can work too.
• Peppers: You’ll need 2 peppers, diced. I like using one red and one yellow for extra color and sweetness.
• Jalapeño: You’ll need 1 jalapeño, deseeded and diced for a little heat. Leave some seeds in if you want it spicier.
• Cilantro: You’ll need ⅓ packed cup chopped cilantro for fresh flavor throughout the salad.

Dressing

• Olive oil: you’ll need ½ cup olive oil for a smooth, rich dressing. Avocado oil or coconut oil is a good substitute.
• Lime juice: you’ll need ¼ cup fresh lime juice for brightness and that classic cilantro lime flavor. Fresh works best here!
• Garlic: You’ll need 1 clove of garlic, chopped to add savory depth. A small grated clove works well, too.
• Salt: You’ll need 1 teaspoon salt to bring all the flavors together.
• Black pepper: You’ll need 1 teaspoon pepper for a little bite.
• Cumin: You’ll need 1 teaspoon cumin for a warm, earthy flavor that fits perfectly with the other ingredients.
• Cilantro: You’ll need ¼ cup chopped cilantro to finish the dressing with a fresh, herby flavor.

Kitchen tools needed to make this salad

• Medium pot
• Fork
• Cutting board
• Sharp knife
• Large mixing bowl
• Small mixing bowl
• Spoon or spatula

How to make a vegetarian quinoa salad

Add the quinoa and vegetable broth to a pot and bring it to a boil. Once boiling, reduce as needed and cook for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Fluff it with a fork and let it cool slightly so it doesn’t make the vegetables soggy when you mix everything together.

While the quinoa cooks, prep the vegetables and cilantro. Dice the red onion, peppers, and jalapeño, then rinse and drain the corn and black beans. Add everything to a large mixing bowl so it’s ready to go once the quinoa is done.

Add the cooked quinoa to the bowl with the vegetables and stir to combine. If the quinoa is still very warm, give it a few minutes before adding the dressing so the salad stays fresh and crisp.

In a small bowl, whisk together the olive oil, lime juice, garlic, salt, pepper, cumin, and cilantro until well mixed. Pour the dressing over the quinoa mixture and stir until everything is evenly coated.

Serve at room temperature or chilled. This salad tastes great right away, but it also gets even better after a little time in the fridge, which makes it great for meal prep.Delicious salad add-on options

Below are some common Mexican quinoa salad questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post! I’ll be happy to help.

CAN I MAKE THIS SALAD AHEAD OF TIME?

Yes, and it’s actually a great make-ahead recipe. The flavors have time to settle in, and the salad holds up well in the fridge.

WHAT CAN I ADD TO THIS SALAD?

Avocado, tomatoes, bell peppers, green onions, romaine, shredded cheese, or grilled chicken all work well. It’s an easy recipe to build on, depending on what you want.

IS THIS SALAD SPICY?

It has a little heat from the jalapeño, but removing the seeds keeps it pretty mild. If you want more spice, leave some seeds in or add an extra jalapeño.

CAN I USE WATER INSTEAD OF VEGETABLE BROTH?

Yes, but broth adds more flavor to the quinoa. If you use water, you may want to season the salad a little more to make up for it.

WHAT IF I DON’T LIKE CILANTRO?

If cilantro is not your thing, you can leave it out and still have a delicious salad. The flavor will change a bit, but the lime, cumin, and garlic will still keep the dressing flavorful.

CAN I ADD CHEESE OR EXTRA PROTEIN?

Definitely. Crumbled cotija, shredded cheddar, or a Mexican blend all work. Grilled chicken is also a great way to make it even more filling.

Store leftovers in an airtight container in the fridge for 3 to 4 days.

If the salad sits for a while, give it a quick stir before serving. You can also add an extra squeeze of lime to freshen it up!

More delicious Mexican recipes

If you loved this quinoa salad, you’ll want to try my other Mexican recipes too! Here are some of my favorites. The Vegan Tempeh Tacos are always a hit, even with meat eaters!

• Easy Chicken Tortilla Soup
• Avocado Corn Salsa
• Mexican Quinoa Casserole
• Vegan Tempeh Tacos
• Healthy Seven Layer Dip

More delicious Mexican recipes

If you loved this quinoa salad, you'll want to try my other Mexican recipes too! Here are some of my favorites. The Vegan Tempeh Tacos are always a hit, even with meat eaters!

• Easy Chicken Tortilla Soup
• Avocado Corn Salsa
• Mexican Quinoa Casserole
• Vegan Tempeh Tacos
• Healthy Seven Layer Dip

Recipe by Erin Morrissey and Photos by Quarter Soul Crisis