Mexican Quinoa Salad | Kathy’s Vegan Kitchen

Mexican quinoa salad is a blend of tri-colored quinoa, pinto beans, and various vegetables tossed in a cilantro lime dressing. This Mexican quinoa salad recipe is earthy, delicious, and great as an entree salad or a side dish. Prepare in under 20 minutes!

Today I made one of my favorite salads, Mexican quinoa salad. Quinoa, without a doubt, is one of my favorite foods! So, I paired quinoa with some of my favorite Mexican flavors. And in a matter of minutes, this Mexican quinoa salad recipe was ready to serve.

First, I love quinoa because it cooks in less than 15 minutes. Besides waiting for it to cool, this Mexican quinoa salad recipe is ready to roll in 20 minutes from start to finish. And who doesn’t love a quick and easy recipe?

Different Quinoa Varieties

Typically, white, red, and black quinoa are readily available at most grocery stores. Even tri-colored quinoa seems to be making an appearance on grocery shelves as well. Believe it or not, according to the Whole Grains Council, there are 120 known varieties of quinoa. But what’s the difference between the different colors and varieties?

White quinoa, for instance, is the most common quinoa. Tan in color, this quinoa is usually used to replace rice in dishes. Gluten-free and 100% complete protein, quinoa have a nutty flavor and lighter texture. Like rice, white quinoa tastes somewhat neutral, and most people prefer to cook with white quinoa.

Despite being mistaken as a grain, quinoa is actually a seed that takes on the shape of couscous when cooked.

However, my favorite quinoa by far is red quinoa, which is bold, colorful, and earthy in flavor. I love the vibrant color in salads and bowls next to vegetables.

On the other hand, black quinoa is much like red quinoa in its texture and bolder flavor. So again, black quinoa is beautiful in a salad or bowl and brings an added pop of color.

Tricolor quinoa, another beautiful and colorful seed, brings a variety of quinoa together in one bag.

Cooking the Perfect Quinoa

First, as mentioned previously, I always rinse my quinoa in a mesh strainer. Then, you want to make sure to add the quinoa and COLD water to the pan BEFORE you begin cooking. Once the quinoa and cold water are combined in the pan, add a little salt and stir. Next, bring the quinoa and cold water to a boil. Immediately reduce heat to simmer, and cover for 15 minutes.

When the timer hits 15 minutes, remove the covered pan from the burner. And leave it to sit for at least 5 minutes. Then, remove the cover and fluff with a fork.

If you plan to use the quinoa right away, you can use it then. If not, wait until it cools completely and add it to a covered container for the refrigerator.

Mexican Quinoa Salad Ingredients

Once the quinoa is cooked and cooled, prepare the other ingredients for the Mexican quinoa salad recipe. For this salad, I chose a variety of ingredients.

Mexican Quinoa Salad Ingredient Substitutions

Grilling Corn

Once I remove the husks from the corn, marinate in a combination of lime juice, hot sauce (of choice), and cumin. Then, allow the flavors to seep into the corn, which takes a few hours or occurs overnight.

Next, heat the grill to medium-low and grill the corn for 15 minutes, rotating the corn every 5 minutes, with the grill cover closed between.

If you don’t own a grill, don’t despair; boil fresh corn for 5 minutes in a pot of boiling water with a bit of salt.

Nutritional Benefits of Pinto Beans

According to Healthline, pinto beans primarily comprise carbs, fiber, and protein. They also pack an incredible punch of vitamins and minerals.

One cup (171 grams) of pinto beans boiled with salt provides:

As you can see, they boast a good amount of thiamine (vitamin B1), an essential vitamin that helps your body convert food into energy.

They also offer numerous other minerals, such as iron and magnesium, and contain small amounts of other B vitamins, zinc, and calcium.

When cooked without salt or other additives, pinto beans are cholesterol-free and low in fat and sodium.

Cilantro Lime Dressing Ingredients

Cilantro Lime Dressing Ingredient Substitutions

Making the Mexican Quinoa Salad

When the quinoa and corn are cooled, place the quinoa base in the bowl and add the other ingredients. Then, stir the ingredients together, careful with the tomatoes so as not to crush them.

Next, combine the dressing ingredients in a measuring cup or small bowl, and pour over the top of the salad. Stir again, and chill in the refrigerator for about an hour.

Because the avocado may brown if added earlier, I added thin slices to each plate before serving. Chopped avocado also works well as an ingredient, but wait to add it until right before serving.

Recipe FAQs

A cup of quinoa will also provide twice the protein and about 5 grams more fiber than the same amount of white rice. Due to this higher quantity of protein and fiber, quinoa is not only the healthier choice, but will also fill you up faster, allowing for smaller portion sizes.

Quinoa is a complete protein, unlike some plant proteins, meaning it contains all nine essential amino acids that our bodies cannot make on their own. Quinoa is also naturally gluten-free and can be eaten safely if one has gluten intolerance, such as celiac disease.

In fact, it contains more protein than any other grain while also packing in iron and potassium. One-half cup of quinoa has 14 grams of protein and 6 grams of fiber. This superfood is classified as a whole grain and is naturally gluten-free.

Tips

If you love quinoa and Mexican flavors, try Mexican Quinoa salad. It’s a great entree salad or a side dish to serve with your favorite Mexican entrees.

Great Vegan Mexican Recipes to Try

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📖 Recipe

Quinoa

Salad Ingredients

Lime Cilantro Dressing

Garnish