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A glass bowl full of black beans, corn, tomatoes, quinoa, avocado, and red onions.
5 from 1 vote
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Mexican Quinoa Salad with Avocado

This picnic-worthy Mexican Quinoa Salad gets tossed in a vegan and gluten-free cilantro lime dressing and then loaded with black beans, corn, tomatoes, and avocado.  You can meal prep this side or main dish ahead of time for a quick and easy lunch or dinner recipe, too!

Course Dinner, lunch, Side Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 382 kcal
Author London

Ingredients

  • 4 cups quinoa cooked
  • 1 cup corn drained
  • 1 cup black beans rinsed and drained
  • 16 oz. cherry tomatoes cut in half
  • ¼ cup red onion finely diced
  • 1 large avocado diced

Cilantro Lime Dressing

  • ¼ cup olive oil
  • ½ cup cilantro divided
  • 3 Tbsp. lime juice fresh
  • 2 Tbsp. honey or agave nectar
  • 1 tsp. salt
  • 1 tsp. cumin
  • ½ tsp. black pepper
  • ½ tsp. paprika

Instructions

  1. Place ¼ cup cilantro and remaining dressing ingredients in a high-speed blender, such as a Nutribullet, or a small mini-prep food processor and blend for 20-30 seconds, or until emulsified.

  2. 
In a large bowl combine quinoa and dressing. Toss to completely coat the quinoa.

  3. Mix in corn, beans, tomatoes, and red onion. Refrigerator for 30 minutes or up to overnight.
  4. Top salad with diced avocado and remaining cilantro before serving. Enjoy!
Nutrition Facts
Mexican Quinoa Salad with Avocado
Amount Per Serving
Calories 382 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 341mg15%
Potassium 747mg21%
Carbohydrates 51g17%
Fiber 10g42%
Sugar 9g10%
Protein 11g22%
Vitamin A 789IU16%
Vitamin C 25mg30%
Calcium 51mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.