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gluten-free mexican quinoa salad
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5 from 1 vote

Mexican Quinoa Salad with Avocado Lime Dressing

This salad incorporates all the flavors of Mexico with a healthy twist. Quinoa is a complete protein, acting as the perfect base for mixing in all the other veggies.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: lunch, Salad
Cuisine: Mexican
Keyword: Dairy-free, Gluten-free, healthy
Servings: 6 servings
Calories: 298kcal


  • Dry measuring cups
  • Liquid measuring cups
  • Saucepan
  • Measuring spoons
  • Large bowl
  • Blender


  • 1 cup quinoa
  • 1 small can corn strained (we recommend non-GMO corn)
  • 1 can organic black beans strained
  • 1 red or orange pepper chopped
  • ½ cup baby tomatoes halved
  • ¼ red onion sliced thinly
  • 1 cup cilantro chopped

Avocado Cumin Lime Dressing


  • Put 1 cup quinoa and 3/4 cup water into a small saucepan, cover, and bring to boil. When it starts to boil, turn to low and simmer 20 minutes until water is absorbed and quinoa is fluffy. Let cool.
  • While quinoa is cooking, prepare veggies and add them to a large bowl. 
  • Make the dressing: blend all ingredients in a blender until silky smooth. Add more salt, lime, or cumin to adjust to your liking. It should be lime-forward with a hint of cumin.
  • Combine quinoa with veggies, then add some of the dressing and toss - usually there is a little left over that you can store for another use.
  • Enjoy!


Calories: 298kcal | Carbohydrates: 38g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 395mg | Potassium: 372mg | Fiber: 4g | Sugar: 6g | Vitamin A: 379IU | Vitamin C: 9mg | Calcium: 33mg | Iron: 3mg