Name: Mexican Quinoa Salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup cooked quinoa; 1 avocado, sliced; 1/2 cup grilled corn kernels; 1/2 cup cherry tomatoes, halved; 1–2 jalapeño slices (optional); 1/4 cup crumbled cotija cheese; 1/4 cup sliced black olives; 2 cups chopped romaine lettuce; 2 tbsp chopped cilantro; 1/4 cup olive oil; 2 tbsp lime juice; 1 tsp honey or agave; 1/2 tsp cumin; 1/2 tsp chili powder; Salt and pepper to taste

Jump to Recipe

Mexican Quinoa Salad is a vibrant and healthy dish full of flavor and texture. It combines nutritious quinoa with fresh vegetables and a zesty dressing, making it a perfect meal for any occasion. Whether you’re looking for a light lunch, a filling dinner, or a side dish for your next gathering, this salad is sure to please everyone.

Why Make This Recipe

This recipe is not only delicious but also packed with nutrients. Quinoa is a great source of protein and fiber, while the fresh vegetables add vitamins and minerals to your meal. It’s quick to prepare and can be customized to fit your taste. Plus, it’s a wonderful way to enjoy the vibrant flavors of Mexican cuisine while keeping your meal healthy.

How to Make Mexican Quinoa Salad

Making Mexican Quinoa Salad is easy and fun! Follow these steps to create this refreshing dish.

Ingredients:

1 cup cooked quinoa
1 avocado, sliced
1/2 cup grilled corn kernels
1/2 cup cherry tomatoes, halved
1–2 jalapeño slices (optional)
1/4 cup crumbled cotija cheese
1/4 cup sliced black olives
2 cups chopped romaine lettuce
2 tbsp chopped cilantro
1/4 cup olive oil
2 tbsp lime juice
1 tsp honey or agave
1/2 tsp cumin
1/2 tsp chili powder
Salt and pepper to taste

Directions:

Cook Quinoa: Rinse the quinoa well and cook it according to the package directions. Once cooked, let it cool.
Prepare Veggies: Slice the avocado, jalapeños, and tomatoes. If needed, grill or sauté the corn until it’s cooked.
Mix Dressing: In a bowl, whisk together the olive oil, lime juice, honey, cumin, chili powder, salt, and pepper until smooth.
Assemble Salad: In a large bowl, add the chopped romaine lettuce, cooled quinoa, prepared vegetables, cotija cheese, and black olives.
Finish: Drizzle the vinaigrette over the salad just before serving and toss everything gently to combine.

How to Serve Mexican Quinoa Salad

Serve the Mexican Quinoa Salad fresh as a main dish or as a side dish. It pairs wonderfully with grilled chicken, fish, or tacos. You can also serve it chilled for a refreshing summer meal.

How to Store Mexican Quinoa Salad

Store any leftover salad in an airtight container in the refrigerator. It’s best enjoyed within 1-2 days for optimal freshness. If you want to keep the ingredients crisp, especially the lettuce and avocado, consider storing the dressing separately.

Tips to Make Mexican Quinoa Salad

Cook Quinoa Ahead: Prepare your quinoa a day or two in advance to save time.
Add More Protein: You can add black beans or grilled chicken for a heartier salad.
Fresh Ingredients: Use fresh vegetables for the best flavor and nutrition.
Adjust Spice: If you like it spicy, feel free to add more jalapeños or a pinch of cayenne pepper.

Variation

You can customize this salad by adding other ingredients such as diced bell peppers, cucumber, or grilled shrimp. Feel free to experiment based on what you enjoy!

FAQs

1. Can I make this salad ahead of time?
Yes! You can prepare the quinoa and chop the vegetables in advance. Just keep the dressing separate until you are ready to serve to maintain freshness.

2. Is this salad gluten-free?
Absolutely! Quinoa is naturally gluten-free, making this salad an excellent option for those with gluten sensitivities.

3. Can I substitute cotija cheese?
Yes! If you can’t find cotija cheese, you can use feta cheese or omit it altogether for a dairy-free version.

Enjoy making and savoring your delicious Mexican Quinoa Salad!