Why You’ll Love Tex Mex Quinoa Salad Recipe
This recipe is a perfect blend of health and flavor. The fluffy quinoa provides a protein-packed base, while black beans, corn, bell peppers, and tomatoes add color, crunch, and a variety of textures. The lime-cilantro dressing ties it all together with a fresh, tangy kick. It’s naturally gluten-free, vegetarian, and incredibly easy to customize to your taste. Whether you’re meal prepping for the week or serving it at a party, this salad holds up beautifully and tastes even better the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
quinoa
black beans
corn kernels (fresh, frozen, or canned)
cherry tomatoes
red bell pepper
green onions
fresh cilantro
avocado
lime juice
olive oil
cumin
chili powder
salt
pepper
Directions
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Cook the quinoa according to package instructions and let it cool completely.
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In a large bowl, combine the black beans, corn, chopped cherry tomatoes, diced red bell pepper, and sliced green onions.
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Add the cooled quinoa to the bowl and gently mix to combine.
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In a small bowl, whisk together lime juice, olive oil, cumin, chili powder, salt, and pepper to create the dressing.
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Pour the dressing over the salad and toss well to ensure everything is evenly coated.
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Gently fold in the chopped cilantro and diced avocado right before serving.
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Taste and adjust seasoning if needed, then serve chilled or at room temperature.
Servings and timing
This recipe serves 4 to 6 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Variations
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Add protein: Mix in grilled chicken, shrimp, or tofu for a more filling meal.
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Spicy kick: Add diced jalapeños or a dash of hot sauce to spice things up.
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Cheese: Crumbled feta or cotija cheese adds a tangy, salty bite.
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Greens: Serve it over a bed of spinach or arugula for extra greens.
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Grains: Substitute quinoa with bulgur, couscous, or brown rice if desired.
Storage/Reheating
Store leftover salad in an airtight container in the refrigerator for up to 4 days.
If using avocado, consider adding it fresh when serving to prevent browning.
This salad is best enjoyed cold or at room temperature and doesn’t require reheating.
If you’d like to serve it warm, gently microwave individual portions without the avocado.
FAQs
What type of quinoa should I use for this salad?
You can use white, red, or tricolor quinoa. White quinoa is the fluffiest, while red and tricolor offer a bit more texture and visual appeal.
Can I make this salad ahead of time?
Yes, it’s perfect for meal prep. Just add avocado right before serving to keep it fresh.
Is this salad gluten-free?
Yes, quinoa is naturally gluten-free, making this recipe a great option for those avoiding gluten.
How can I make this recipe vegan?
It already is vegan, as long as no cheese or animal protein is added.
Can I use canned corn?
Yes, canned corn works perfectly. Just drain and rinse it before using.
What’s the best way to cook quinoa?
Use a 2:1 water-to-quinoa ratio, bring to a boil, cover, reduce to a simmer, and cook for 15 minutes. Let it sit covered for 5 minutes before fluffing with a fork.
How long does this salad last in the fridge?
It stays fresh for up to 4 days in an airtight container in the fridge.
Can I freeze this salad?
Freezing is not recommended, especially with fresh ingredients like tomatoes and avocado, which don’t thaw well.
What dressing can I use instead?
You can use any vinaigrette or southwest-style dressing you like, but the lime-cilantro dressing enhances the Tex Mex flavors best.
Is this salad spicy?
It’s not spicy by default. You can easily adjust the heat level with chili flakes or fresh jalapeños.
Conclusion
This Tex Mex Quinoa Salad is a vibrant, healthy dish full of bold flavors and fresh ingredients. Whether you’re looking for a quick weekday lunch, a satisfying side dish, or a potluck favorite, this recipe delivers. Customizable, nutritious, and easy to prepare, it’s a go-to salad you’ll keep coming back to.
Tex Mex Quinoa Salad
This vibrant Tex Mex Quinoa Salad is a protein-packed, colorful, and flavorful dish made with wholesome ingredients like black beans, corn, avocado, and a zesty lime dressing. Perfect for meal prep, potlucks, or a quick healthy lunch, this southwest-style salad is naturally gluten-free and vegan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-bake
- Cuisine: Tex Mex, Southwest
- Diet: Vegan
Ingredients
- 1 cup quinoa, rinsed
- 2 cups water or vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- In a medium saucepan, bring quinoa and water (or broth) to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until liquid is absorbed. Fluff with a fork and let cool.
- In a large bowl, combine the cooked quinoa, black beans, corn, red bell pepper, cherry tomatoes, avocado, red onion, and cilantro.
- In a small bowl, whisk together lime juice, olive oil, cumin, salt, and pepper.
- Pour the dressing over the quinoa salad and toss to coat evenly.
- Chill for at least 30 minutes before serving to allow the flavors to meld.
Notes
- For extra spice, add diced jalapeño or a pinch of cayenne pepper.
- This salad keeps well in the fridge for up to 4 days—just add the avocado before serving to keep it fresh.
- Serve as a main dish or a side with grilled protein like chicken or tofu.
