This easy vegan Mexican quinoa salad with a Southwestern-inspired dressing is full of delicious flavor and a variety of textures while offering nutritious ingredients! It is simple to prepare and uses mostly pantry ingredients you likely have on hand like dry quinoa and canned black beans. It also holds up well in the refrigerator, making it an excellent meal prep option.
Every time I make this easy Mexican quinoa salad I am blown away by how good it is! All you need for the salad is quinoa, black beans, green onions, red bell pepper, red onion and cilantro. For the dressing, it's just olive oil, lime juice, maple syrup, cumin and salt. So simple, yet so incredibly delicious - trust me!
I typically enjoy this salad as a main dish, but it works just as well as a great side dish for summer BBQs! As one that can be served at room temperature, this is also the perfect salad to pack for an easy lunch when you're out and about. Make plenty of it as it tastes just as good the next day!
Ingredients
This healthy Mexican quinoa salad consists of whole foods, each of which add delicious flavors and texture. See the recipe card at the bottom of the post for quantities.
The Salad Ingredients
- Quinoa - I use one cup of uncooked quinoa and prepare it either on the stovetop or Instant Pot. It comes out perfectly cooked each and every time!
- Black beans - I drain and rinse a can of black beans for convenience. In addition to the quinoa, the black beans are a great source of plant-based protein.
- Bell peppers - I like to use either a red or orange bell pepper. It adds nice color too!
- Green onions
- Red onion
- Fresh cilantro
The Dressing Ingredients
- Extra virgin olive oil
- Fresh lime juice
- Maple syrup
- Fresh garlic
- Ground cumin
- Fine salt
How to Make this Mexican Quinoa Salad
The salad comes together quickly and easily. The key is to chop up the veggies and herbs and prepare the dressing while the quinoa is cooking. When the quinoa is done, I toss everything together and enjoy immediately or store for meal prep.
- Cook the quinoa. While the quinoa cooks, prepare the dressing and other ingredients.
- Prepare the dressing. Whisk together the dressing ingredients in a measuring cup or small bowl.
- Put it all together. In a large bowl, combine the cooked quinoa with the black beans, bell pepper, onions and cilantro. Pour the dressing overtop the salad and stir well to combine.
- Serve! Enjoy immediately or store in an airtight container (or separate smaller airtight containers for lunch on-the-go). The salad will last in the refrigerator for up to five days.
Recipe Variations
This easy recipe is by no means the only way to enjoy a quinoa salad (although I will say this combo is absolutely perfect!). Feel free to add other ingredients you're craving while still enjoying all the Mexican flavors:
- Fresh corn
- Pinto beans
- Sweet potatoes
- Cherry tomatoes
- Garbanzo beans
- Vegan feta cheese
- Creamy avocado
Health Benefits of Quinoa
Quinoa is one of my favorite pantry staples. It is light, absorbs flavor wonderfully and adds great texture to salads. It is so easy to prepare and offers such amazing health benefits.
It is loaded with fiber (one serving has over 5 grams) and is considered a complete protein with all nine essential amino acids. In fact, it has more protein than any other grain. Quinoa is a good source of folate, magnesium, iron, phosphorus and many phytochemicals. It also offers important minerals such as calcium, potassium, copper and zinc.
More Quinoa Recipes
- Mango-Avocado Quinoa Salad with Toasted Pepitas
- Mediterranean Quinoa Salad
- Crispy Quinoa Falafel Bowls
- Roasted Veggies & Crispy Chickpeas over Quinoa with Garlic Maple Tahini Drizzle
- Quick & Easy One-Pot Curried Quinoa & Chickpeas
- Crispy Quinoa and Avocado Salad with Strawberry Vinaigrette
- One-Pot Sweet & Spiced Quinoa Lentil Salad
- Berry-Cherry Quinoa Salad with Candied Walnuts and Balsamic-Shallot Vinaigrette
Easy Vegan Mexican Quinoa Salad
- Total Time: 35 minutes
- Yield: 8 1x
- Diet: Vegan
Description
This easy vegan Mexican quinoa salad with a Southwestern-inspired dressing is full of delicious flavor and a variety of textures while offering nutritious ingredients! It is simple to prepare and uses mostly pantry ingredients you likely have on hand like dry quinoa and canned black beans. It also holds up well in the refrigerator, making it an excellent meal prep option.
Ingredients
- 1 cup uncooked quinoa*
- 1 (15-ounce) can black beans, drained and rinsed
- 1 red or orange bell pepper, stem and seeds removed, diced
- 4 green onions, diced
- ½ red onion, finely diced
- 1 cup packed fresh cilantro, large stems removed, leaves chopped
Dressing
- 2 tablespoons extra virgin olive oil
- 2 limes, juiced
- 1 tablespoon pure maple syrup
- 1 garlic clove, minced
- 1 teaspoon ground cumin
- 1 teaspoon fine salt
Instructions
- Cook the quinoa. While the quinoa cooks, prepare the dressing and other ingredients.
- Prepare the dressing. Whisk together the dressing ingredients in a measuring cup or small bowl.
- Put it all together. In a large bowl, combine the cooked quinoa with the black beans, bell pepper, onions and cilantro. Pour the dressing overtop the salad and stir well to combine.
- Serve! Enjoy immediately or store in an airtight container (or separate smaller airtight containers for lunch on-the-go). The salad will last in the refrigerator for up to five days.
Notes
*Use two cups of water if using the stovetop to cook the quinoa. Use my stovetop method for perfectly cooked quinoa, which yields about 3 cups of tightly packed cooked quinoa. The cooked quinoa measures 4 cups when fluffed with a fork and not packed tightly into the measuring cup.
*To cook in the Instant Pot, place the quinoa and 1 cup water in the pot and cook on Manual high pressure for one minute. Then, press off and allow it to naturally release for 15 minutes. Remove lid and fluff with a fork. Allow to slightly cool before adding to the salad.
- Prep Time: 15
- Cook Time: 20
- Category: Side Dish or Entree
- Method: Instant Pot or Stovetop
- Cuisine: Mexican
Recipe lightly adapted from Detoxinista.
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Jamie says
5 stars 5 stars 5 stars! I made this salad recently for a get together and everyone LOVED it and asked for the recipe. I added avocado and it was just perfect! Thanks for sharing with us!
Elaine Gordon says
Thank you SO much! I'm so happy to hear you love it so much and it was such a hit at your gathering! I love adding avocado to it too!
Hannah says
This recipe is on my weekly meal rotation and has been made by many friends after trying it at my house. It’s a hit with everyone! So refreshing and delicious
Elaine Gordon says
Thank you so much for letting me know, Hannah! So great to hear! This is on my weekly meal rotation as well. Everyone is always pleasantly surprised by this one!
Myriam says
Love this salad! As one person said I add avo and switched out the red peppers for cherry tomatoes. Also leave out the maple syrup from the dressing. The cumin salad dressing is the cherry on top!
Elaine Gordon says
Thank you so much, Myriam! It is my favorite and I make it a couple times a month for meal prep. Love to hear about substitutions and what works so thank you for sharing and taking the time to comment/rate!
Natalie Bench says
I love this salad!! So good and fresh, thank you so much. Definitely will make it again soon. Makes a good amount too and isn't hard to put together.
Elaine Gordon says
Thank you so much, Natalie! It is one of my absolute favorites and I make it a couple times a month. It definitely makes a good amount, I agree! I'm so happy to hear you enjoyed it and it was easy to pull together! Happy New Year!
Katia says
One of our favorite recipes ever! This salad is a complete meal for me and it’s so delicious!
Elaine Gordon says
Thank you so much, Katia! I'm so happy you love it too! 🙂
Shanna says
Perfect side dish! Easy to make! Stays fresh for days! Add to lettuce and you have a salad!
Elaine Gordon says
Thank you SO much, Shanna! So happy you enjoy this one! I love the idea of adding to lettuce - I surprisingly haven't tried that yet!
Stephanie says
Loved this recipe and dressing and can see how versatile it will be with switching out ingredients as well! Definitely adding this into rotation right now 🙂
Elaine Gordon says
Thank you so much, Stephanie! Yes, very adaptable recipe to what you have on hand. And the dressing is one of my faves :). We make this dish pretty much weekly over here! So glad you enjoyed! Thank you again! Best, Elaine
Kathryn says
I love this salad! I make it once a week in warm weather. My favorite lunch!
Just made it today.
Elaine Gordon says
Yay! So happy to hear that, Kathryn! I make it all the time here too! it is always so nice to have on hand for a quick and easy lunch that satisfies! So glad you enjoy this one too! Best, Elaine
Danielle M says
I love this recipe! It is so easy and delicious, and a perfect lunch for a busy week. The dressing is a perfect balance of flavors. I add cheddar cheese and diced jalapeño to my mix, and alternate between warming it in the microwave or eating it straight from the fridge. If you’re looking for a work week lunch, don’t hesitate to make this one!
Elaine Gordon says
Thank you so much, Danielle! So happy you enjoy this one too! I love it for during busy work weeks too! I also sometimes like it warm vs cold depending on my mood! Thank you again! Best, Elaine
Summer says
Wonderful flavor and beautiful colors - I could eat this everyday! Stores well in fridge love to have it prepped ahead of time and I usually make a double batch. If you don't have limes use lemons I love it both ways. Super simple meal prep by just adding one can of tuna.
Elaine Gordon says
Thank you so much, Summer! I'm so happy you enjoy this recipe as much as I do! Best, Elaine
Karen says
This is a summer staple in our home!! We love it and it’s sooo good!!
Elaine Gordon says
Thank you, Karen! I'm so happy to hear you and your household enjoy this one! Best, Elaine