Why I Love This Recipe

If you’re someone who gets bored eating the same lunch every day, this Mexican quinoa salad is about to become your new go-to. It’s loaded with fresh veggies, hearty beans, fluffy quinoa, and the most delicious cilantro lime dressing that brings everything to life. I love adding creamy avocado right before serving, and the best part is it holds up so well in the fridge, making busy weekdays so much easier.

Enjoying The Leftovers

This Mexican quinoa bowl was made with meal prep in mind and stays fresh for easy lunches or even served as a side at dinner.

Storing:

Store the quinoa mixture in an airtight container in the refrigerator for up to 4 days. Keep the avocado separate and add it just before serving to prevent browning.

When you’re ready to eat:

Enjoy it cold straight from the fridge or warm it slightly before topping with fresh avocado and an extra squeeze of lime if desired.

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Mexican Quinoa Salad

Make a fresh and healthy Quinoa Chickpea Black Bean Salad packed with corn, veggies, and a zesty cilantro lime dressing. It's perfect for a high-protein, fiber-rich meal prep or light lunch or dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients

  • 1 can chickpeas, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can corn
  • 1/2 cup dry quinoa
  • 1 red bell pepper, diced
  • 1/2 red onion, finely diced
  • 1 pint cherry tomatoes, halved
For the vinaigrette
  • 1 tbsp apple cider vinegar
  • 1/4 cup olive oil
  • 1 lime, juiced
  • 1 handful cilantro, chopped
  • 1/2 tsp chili powder
  • 1/2 tsp paprika
  • 1 tsp honey
  • 1/2 tsp cumin
  • 1 pinch Salt
Toppings
  • 2 avocados
  • Hot sauce

Instructions

  • Cook the quinoa according to package instructions.
  • In a small bowl, add in olive oil, cilantro , apple cider vinegar, lime juice, honey, cumin, paprika, chili powder, and a pinch of salt. Mix well and set aside.
  • In a large bowl add cooked quinoa, chickpeas, black beans, corn, red bell pepper, red onion, cherry tomatoes, and your homemade vinaigrette.
  • If meal prepping for lunches feel free to separate your portions into Tupperware. I top mine with 1/2 avocado, some smoked paprika, and some hot sauce! Enjoy!

Equipment

cutting board
mixing bowls
measuring cups

Nutrition Per Serving

Calories: 304kcal | Carbohydrates: 28g | Protein: 6g | Fat: 21g | Fiber: 7g