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Mexican Quinoa Salad

This Mexican Quinoa Salad is a quick, wholesome side dish that doubles as a light entree. You’ll love the earthy, rich flavors of this warm vegan salad.

Two bowls of quinoa salad topped with sour cream.

A Simple, Savory Quinoa Recipe

Quinoa – can you pronounce it? I couldn’t at first, but it has become a staple in our diet, so I figured it would be a good idea to learn to pronounce it correctly! It sounds like “KEEN-wha.” 

More importantly, how does it taste? As a seed related to the spinach, chard, and beet family, quinoa has an earthy taste with a slightly herbal tone to it. Some people compare it to brown rice, but I think it has a more distinctive flavor all its own. Quinoa is mild and tastes great with Central American and South American flavors.

Mexican quinoa served on a large oval platter.

Is Quinoa Good for You?

Quinoa is a complete protein, which means that it contains all the amino acids necessary for our nutritional needs. Complete proteins are rare in the plant world, making quinoa an excellent food for vegetarians and vegans, or for anyone looking for a healthy protein source. It’s also high in iron and calcium, and is a good source of manganese, magnesium, and copper, as well as fiber.

In fact, the fiber content of quinoa is pretty noteworthy, and can cause some bloating if you consume too much. Additionally, it’s helpful to rinse quinoa thoroughly before cooking it. This helps rinse away natural saponins (chemicals that the plant uses to protect itself), which give quinoa a bitter taste, and which can cause bloating and an upset stomach!

From top: Diced tomato, dried mushrooms, limes, diced onion, sour cream, salt, avocado, quinoa.

Ingredients

So what’s in this recipe? Let’s take a look at the list of ingredients. It’s a fairly straightforward recipe, and you probably already have most of the ingredients in your pantry!

  • Quinoa: Dry quinoa, well rinsed.
  • Coconut Oil: You could also use avocado oil, olive oil, etc. Keep in mind that unrefined coconut oil has a noticeable coconut flavor, while refined coconut oil is more neutral.
  • Onion: Dice up one large, white onion (or another onion of your choice). 
  • Dried Mushrooms: Reconstitute your dried mushrooms in hot water, and dice them.
  • Black Beans: I like to use rinsed, drained black beans from a can. If you want, you can substitute cooked, leftover beans.
  • Tomatoes: Diced fresh tomatoes are my favorite, but you could substitute drained, canned tomatoes if you prefer. 
  • Avocado: Peeled and diced.
  • Lime Juice: Fresh is best, but bottled is also fine.
  • Salt: To taste.
A bowl of Mexican quinoa with a chip dipped into it.

Let’s Make Mexican Quinoa Salad!

Mexican quinoa is so simple to make, and is a great option for a light dinner, side dish, or lunch. Here’s how to make it, step by step:

  • Cook the Quinoa. To begin, cook the quinoa on the stovetop. Just add a cup of dry quinoa to 1 3/4 cups of water, cover the pot, and simmer the quinoa for about 20 minutes, or until tender. Once it’s cooked, fluff it up and stir in a spoonful of coconut oil. 
  • Cook the Onion and Mushrooms. While the quinoa is cooking, dice the onions and mushrooms, and cook them in a skillet over medium heat. You want the moisture to cook out of the mushrooms, and for the veggies to become lightly browned.
  • Add the Beans and Quinoa to the Skillet. Once the veggies are lightly browned, add the fluffed quinoa and the black beans to the skillet. Stir to combine, and let the ingredients heat through.
  • Finish the Dish. Add your lime juice to the quinoa mixture, and turn the heat down to low. Stir in the tomatoes and avocado, and give the dish a taste. Add salt as needed.
  • Enjoy! Serve the Mexican quinoa salad with sour cream or Greek yogurt, and your favorite tortilla chips.
Mexican quinoa salad in a skillet.

Tips for Success

Want to know more about this simple recipe? Great! Here are a few helpful tips to make it your own. Enjoy!

  • Add Heat: For a spicy kick, add your favorite spicy ingredient: finely diced jalapeno, some cayenne pepper, or crushed red pepper flakes are all good options.
  • Beans: Any beans will work in this dish. I like black beans, but pinto beans, garbanzo beans, and white beans are also fine to use.
  • Mix-Ins: Feel free to mix in all kinds of goodies to this basic recipe. Sweet corn, diced zucchini, chopped peppers, or celery, you name it.
A platter of Mexican quinoa, surrounded by dishes of tomato, avocado, lime, etc.

Yummy Ideas for Serving

If you are looking for a delicious side to serve with fish or chicken, this is your dish! I preferred it as a salad by itself, served with sweet potato tortilla chips that I am addicted to. You can also serve it with…

Close-up shot of quinoa salad, showing the texture of the ingredients.

How Long Does Mexican Quinoa Last in the Fridge?

Leftover Mexican quinoa salad can be stored in the refrigerator for several days. However, keep in mind that the tomatoes and avocado may soften and discolor over time, so you might want to use the leftovers sooner rather than later.

To reheat, just place the leftovers in a covered skillet and heat on medium-low, stirring now and then. If the dish seems dry, you can add a splash of water or broth.

A serving of quinoa salad in a small bowl, with a tortilla chip dipped into it.

Can I Freeze This?

The base of this salad freezes well for up to three months – the quinoa, onion, mushroom, and black bean mixture. Tomatoes don’t freeze quite as well, and you may find that the avocado discolors over time. So I recommend adding those after you thaw the salad out and reheat it.

Two bowls of quinoa salad topped with sour cream.

Mexican Quinoa Salad

5 from 1 vote
This Mexican Quinoa Salad is a quick, wholesome side dish that doubles as a light entree. You’ll love the earthy, rich flavors of this warm vegan salad.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 1 cup dry quinoa rinsed
  • 2 tbsp coconut oil divided
  • 1 large white onion diced
  • 1 cup dried mushrooms reconstitute in hot water and dice
  • 1 can black beans rinsed and drained
  • 1 cup tomatoes diced
  • 2 small avocados peeled and diced
  • 2 tbsp lime juice or more to taste
  • salt to taste

Instructions

  • Start by cooking quinoa on the stove-top. Add 1 cup dry quinoa (rinsed) to 1 3/4 cups of water, cover and simmer for 20 minutes or until cooked.
  • When finished add 1 tbsp coconut oil to the quinoa pot for extra flavor and nutrition. Fluff with a fork.
  • Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.
  • Once the quinoa has finished cooking, add the quinoa and black beans to the pan with mushrooms and onions. Stir to combine, and heat through.
  • Add 2 tbsp lime juice (or more to taste), and reduce heat to low.
  • Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.
  • Serve with Tortilla Chips and a dollop of sour cream or Greek yogurt

Notes

  • Storing: Leftover Mexican quinoa salad can be stored in the refrigerator for several days. However, keep in mind that the tomatoes and avocado may soften and discolor over time, so you might want to use the leftovers sooner rather than later.
  • Reheating: To reheat, just place the leftovers in a covered skillet and heat on medium-low, stirring now and then. If the dish seems dry, you can add a splash of water or broth.
  • Add Heat: For a spicy kick, add your favorite spicy ingredient: finely diced jalapeno, some cayenne pepper, or crushed red pepper flakes are all good options.
  • Beans: Any beans will work in this dish. I like black beans, but pinto beans, garbanzo beans, and white beans are also fine to use.
  • Mix-Ins: Feel free to mix in all kinds of goodies to this basic recipe. Sweet corn, diced zucchini, chopped peppers or celery, you name it.
 
Course: Salad, Side Dish
Cuisine: American, Mexican

Categories:

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20 comments on “Mexican Quinoa Salad”

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