March 25, 2015
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Mexican Quinoa Salad

Mexican Quinoa Salad – A simple, filling quinoa salad recipe made with black beans, corn, green onions, feta, & a cumin-lime dressing.

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This is one of my favorite prep ahead lunches! It’s so flavorful, filling, and easily packable for lunch all week long.

How long does Mexican quinoa salad last in the fridge?

You can keep quinoa salad in the fridge for up to 4 days when stored in an airtight container.

Recipe modifications

You can add whatever other vegetables you like to this quinoa salad. Tomatoes would be great in this. Avocado would also be good. But I wouldn’t add the avocado until you are ready to eat the salad so it doesn’t get brown.

You could sub red onion or pickled onions for the green onions.

You could add grilled chicken or steak for some extra protein. I love using this seasoning for an easy grilled Mexican steak or chicken.

Or scoop it with tortilla chips.

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Other delicious prep ahead lunches:

My other favorite quinoa salad is this mango coconut quinoa salad and this pineapple chicken quinoa salad.

This chicken quinoa bowl is so good! It has an amazing pesto vinaigrette.

Chicken salad is a great high protein lunch prep idea.

Mexican Quinoa Salad

Yield: 6 servings

A simple, filling quinoa salad recipe made with black beans, corn, green onions, feta, & a cumin-lime dressing.

Print Recipe

Ingredients:

  • 1 1/2 cups quinoa, uncooked
  • 1/2 cup white cheddar cheese cubes
  • 2 Tablespoons feta cheese crumbles
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can sweet yellow corn, drained and rinsed
  • 1 cup spinach, roughly chopped
  • 1 bunch of green onions, thinly sliced (you could also use 1/4 finely chopped red onion for a stronger onion taste)
  • 1 cup cilantro, roughly chopped
  • 1 small jalapeño, seeded and deveined, minced

For the dressing:

  • 1/2 cup Lime juice {2 Limes}
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons olive oil
  • 1 Tablespoon honey
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • salt and pepper to taste

Directions:

Cook quinoa according to package directions.

Make dressing: in a small bowl, whisk together the dressing ingredients: lime juice, red wine vinegar, olive oil, cumin, salt, and pepper. Set aside.

When the quinoa is finished cooking and has cooled down, pour in dressing and toss until quinoa is evenly coated. Add the black beans, corn, spinach, green onions, cilantro, and jalapeño. Toss until evenly distributed.

Serve immediately and enjoy!

Dinners, Gluten Free, Recipes, Salads, Sides, Sides
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