Mexican Quinoa Salad – A simple, filling quinoa salad recipe made with black beans, corn, green onions, feta, & a cumin-lime dressing.
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.
1bunch of green onionsthinly sliced (you could also use 1/4 finely chopped red onion for a stronger onion taste)
1cupcilantroroughly chopped
1small jalapeñoseeded and deveined, minced
For the dressing:
1/2cupLime juice {2 Limes}
2Tablespoonsred wine vinegar
2Tablespoonsolive oil
1Tablespoonhoney
2teaspoonscumin
1teaspoonchili powder
salt and pepper to taste
Instructions
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.