Mexican Quinoa Salad

I am constantly making batches of hearty grain salads to have for quick and easy healthy lunches and dinners. This Mexican Quinoa Salad with protein-packed quinoa, black beans, corn, and a creamy citrus avocado dressing is at the top of the list. 

My favorite part of this recipe is the dressing, which is creamy from the avocado, slightly spicy from the ancho chili powder, and sweet enough from the orange juice and honey. Then paired with the hearty quinoa, earthy black beans, and sweet summer corn - it makes one delicious salad.

When I am really hungry, I add some grilled chicken, blackened steak, or Cajun shrimp to the mix for extra protein.

Love quinoa salads? Don't miss this Honey Lime Kale and Quinoa Salad and Southwestern Sweet Potato and Quinoa Salad.

Helpful Tips:

Here are a few key things to keep in mind when making this recipe:

• Additional extras: This is one of those salads that you can customize! Add whatever toppings you like to make it your own. This is especially great with some added protein.
• Warm it up: If you want to make a warm version of this salad, simply heat up the quinoa and black beans. Then combine with the greens and dressing. Serve immediately since the warm grains will cause the greens to wilt.
• Pre-cook the quinoa: You can prep the quinoa ahead of time and keep it in the fridge or freezer until you're ready to use it! Or grab some frozen, precooked quinoa to speed things up!

Key Ingredients

This hearty salad is full of healthy, immune-boosting ingredients. Many of these ingredients may already be stocked in your pantry but can also easily be found at your local grocery store.

• Quinoa: Use pre-cooked or regular quinoa—both are great options. You can also use my Mexican quinoa recipe, which already has black beans, corn, diced tomatoes, and taco seasoning!
• Black Beans: Canned beans are quick, but dried beans work, too, if you have the time.
• Avocado: Be sure to use a ripe avocado for the best texture. If you aren't a fan of avocado, swap in Greek yogurt, sour cream, extra olive oil, or mayo to make an avocado-free creamy dressing.
• Corn: Adds sweetness and crunch. I roasted my corn for a smoky flavor, but you can use regular canned corn or frozen corn.
• Orange: Gives a sweet, tangy pop that brightens the salad. Fresh or bottled orange juice works well!
• Cilantro: Brings a fresh, herby taste that really wakes up the salad. Fresh cilantro is key for the right flavor, or swap in basil if cilantro isn't your favorite. 
• Honey: Adds sweetness to the cilantro dressing. Swap it with agave or maple syrup to make it vegan!
• Lime Juice: Adds a zesty, tangy kick that brings all the flavors together. Fresh lime juice is always best.

How to Make Mexican Quinoa Salad

First, you'll want to whip up the dressing by blending together some avocado, lime juice, orange juice, honey, and spices. If it's a little thick, just add a bit of water until it's smooth and pourable.

Next, toss the mixed greens, quinoa, black beans, corn, orange segments, and the rest of the avocado together in a big bowl.

Pour your dressing over everything and give it a good toss to combine. Finally, serve it up and enjoy! You can even let it chill for a bit if you want it cold.

How to Cook Quinoa (Stovetop, Instant Pot, and Slow Cooker)

Stovetop Method

To cook quinoa on the stovetop, rinse it well under cold water to remove any bitter coating. Then, combine the quinoa with water (or broth for extra flavor) in a pot, using about two parts liquid to one part quinoa. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the liquid is absorbed. Let it sit, covered, for a few minutes, then fluff it with a fork, and it's ready to go!

Instant Pot Method

For the Instant Pot, rinse the quinoa first. Then, combine one part quinoa with one part water (or broth) in the pot. Seal the lid, set the Instant Pot to high pressure, and cook for about one minute. Let it naturally release for about 10 minutes, then fluff with a fork and serve. It's quick and easy!

Slow Cooker Method

To cook quinoa in the slow cooker, add rinsed quinoa and water (or broth) to the cooker, using the same ratio of about two parts liquid to one part quinoa. Cover and cook on low for about 2-3 hours or until the liquid is absorbed and the quinoa is tender. Give it a good fluff before serving, and you're done!

Change It Up

There are so many ways to customize this Mexican-inspired quinoa salad.

• Add protein: This recipe already contains a bunch of great plant-based protein. Shredded chicken tinga, slow cooker salsa verde beef, carnitas, shrimp, tofu, hard-boiled eggs, and salmon are all possible additions to this salad for added nutritional value.
• Beans: You can use pinto beans instead of black beans if you like!
• Spicy kick: Add some chopped jalapeno or a dash of cayenne pepper to the dressing for a bit of heat.
• Lime juice: Feel free to swap the lime juice for lemon juice if that's all you have!
• Switch up your toppings: Add bell peppers, queso fresco, cherry or grape tomatoes, pickled red onions, feta cheese or cotija cheese, green onions, cabbage, radishes, or cucumbers to change up the flavor. Add some pepitas or nuts for crunch.
• Make it sweeter: Add honey or agave for some added sweetness to the dressing.
• Add greens: Use any leafy greens you like, such as arugula, kale, spinach, or romaine lettuce.
• Quinoa: If you are short on time, feel free to use frozen quinoa as an alternative to freshly cooked. After cooking the quinoa, let it cool before adding it to the salad. Cooked quinoa can also last in the freezer for up to eight months in an airtight container. Prepare some in advance to keep on hand to whip up quinoa-based salads quickly and easily in the future.