Mexican Quinoa Salad

Mexican Quinoa Salad

Fresh vegetables and a tangy lime cilantro dressing complement the savory quinoa in this cold salad.

15 min. prep time
6 servings
252 Ratings



3/4 cup uncooked quinoa
1 1/2 cups vegetable broth


1 cup frozen whole kernel corn*
1 small (1/2 cup) red onion, chopped
1 small (1/2 cup) red bell pepper, chopped
1 (15-ounce) can black beans, drained, rinsed
1 teaspoon finely chopped fresh garlic


1/4 to 1/3 cup chopped fresh cilantro leaves
1/4 cup vegetable oil
1/4 cup lime juice
1 teaspoon finely chopped fresh garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt, if desired
Pepper, if desired
Cilantro leaves, if desired


Melt butter over medium-high heat until sizzling. Add quinoa; stir to coat. Continue cooking 3-5 minutes or until quinoa is lightly browned. Add vegetable broth; continue cooking until mixture comes to a boil. Cover; reduce heat to low. Cook 20 minutes. Fluff with fork; set aside.

Place all dressing ingredients in small bowl; beat with whisk to combine.

Combine cooked quinoa, vegetables and dressing in large serving bowl, toss lightly. Refrigerate at least 30 minutes to blend flavors.

Garnish with fresh cilantro leaves, if desired.


*Substitute fresh cooked corn kernels or canned corn.

Nutrition Facts (1 serving)

Calories: 250

Fat: 13g

Cholesterol: 5mg

Sodium: 550mg

Carbohydrates: 31g

Dietary Fiber: 6g

Protein: 7g

Recipe #15849©2013Land O'Lakes, Inc.

Recipe Comments & Reviews

Very good & satisfying. I put it on a bed of greens to make it more "salad-y" and added diced avocado because everything is better with avocado. Will def make again.
this sounds so good.... I have to try this tonight!!!

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