Mexican Quinoa Salad

Mexican Quinoa Salad

Quinoa salads are light and refreshing, and a healthy gluten-free salad option. This Mexican quinoa salad combines all the delicious, simple flavours of Tex-Mex cuisine, all in one tasty bowl.

I’m in love with quinoa. Grain-like, but not really a grain, it has a wonderfully nutty flavor. I also love that is it gluten-free – which makes it satiating, but not heavy. Did I mention it is so unbelievably good for you too? It’s high in protein, fiber, magnesium, calcium, and iron – which makes it a healthier option than its leafy green counterparts, like romaine and iceberg lettuce.

Quinoa goes well with Southwestern flavors, and the prep is unbelievably foolproof. It’s a simple toss together of black beans, tomatoes, corn, avocado, scallions, mango, lime and balsamic. And it’s just as easily personalized too – add some jalapeños, cilantro, red onions…whatever floats your boat! It will last for days chilled in the fridge which makes it a great make-ahead salad for picnics and gatherings. In fact, this healthy quinoa salad is one of my all-time favourite summer salads. Leafy green salads can get mushy when stored for too long. On the contrary, this Mexican quinoa salad tastes even better the longer it sits. It’s a great summer salad, but I can’t get enough of it in during the winter months, and make it year round.

Mexican Quinoa Salad

If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!

Mexican Quinoa Salad

2013-03-09
: Serves 4-6

Quinoa salads are light and refreshing, and a healthy gluten-free salad option. This Mexican quinoa salad combines all the delicious, simple flavours of Tex-Mex cuisine, all in one tasty bowl. I’m in love with quinoa. Grain-like, but not really a grain, it has a wonderfully nutty flavor. I also love that is it gluten-free – which …

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Mexican Quinoa Salad
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Ingredients
    2 cups pre-rinsed, uncooked quinoa
  • 4-4 1/2 cups water
  • 1 cup black beans, drained and rinsed
  • 1 cup corn (about 1/2 can)
  • 1 ripe avocado, finely diced
  • 1 ripe mango, finely diced
  • 1 medium tomato,  finely diced
  • 1/2 lg. cucumber, finely diced
  • 1-2 scallions, finely chopped
  • 3-4 tbs. balsamic vinegar
  • 1/2 tsp. cumin powder
  • 2-3 tbs. extra-virgin olive oil
  • juice of 1/2 lime
  • sea salt and pepper to taste
  • pinch of cayenne (optional)
Directions

Quinoa cooking instructions:
In a medium pot, bring 4 cups water to a boil.  Add the quinoa, reduce the heat to medium low and cook covered, stirring occasionally, until all the liquid has evaporated and the quinoa is cooked through. The quinoa should still be somewhat al dente – soft on the inside and firm (but not crunchy) on the outside. Set aside to cool thoroughly or transfer to a large bowl.

Mexican Quinoa Salad

Cut the avocado in half lengthwise. Score the pit with a large knife, twist and remove. Score the avocado vertically and horizontally into 1 inch pieces. Scoop out the pieces with a spoon and discard the skin.

Mexican Quinoa Salad

Peel the mango, cut off large slices around the pit then chop into 1 inch pieces. Combine the mango and the remaining vegetables with quinoa.

Mexican Quinoa Salad

Drain and rinse the corn and beans then add to the quinoa. Add the olive oil, lime juice, balsamic, cumin, and salt and pepper. Taste and adjust seasoning, if desired.

Mexican Quinoa Salad

Store in the fridge for about an hour before serving to allow the flavours to combine, and the quinoa to soak up all the flavours – that is, if you can control yourself from not digging in right away! Serve chilled or at room temperature. Store the leftovers in the fridge in an airtight container for up to 4 days.

Mexican Quinoa Salad

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