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+ servings

Mexican Quinoa Salad

Mexican quinoa salad is bright, zesty, incredibly flavorful, packed with protein, and it's good for you!
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Dinner, Lunch, Salad
Cuisine American
Servings 4 people
Calories 215 kcal


  • 1 cup uncooked quinoa
  • 2 cups vegetable broth
  • ½ cup chopped red onion
  • 1 cup grape or cherry tomatoes, cut in half
  • 1 cup canned black beans , drained and rinsed
  • 1 cup canned corn, drained and rinsed
  • ¼ bunch cilantro, chopped
  • 1 cup cotija cheese, crumbled
  • 2 tbsp. olive oil
  • 2 limes, juiced
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • diced avocado, for serving


  • Rinse the quinoa in a fine-mesh strainer until water runs clear.
  • Add the rinsed quinoa and vegetable broth to a pot and bring to a boil. Reduce the heat, cover and simmer until the quinoa is soft and has absorbed all of the liquid. About 15-20 minutes. Cook times may vary depending on the size of your pot.
  • Add the cooked quinoa to a large bowl and fluff with a fork.
  • Toss the quinoa with the remaining ingredients. Taste and season with more salt, if needed.
  • Serve warm or cold. Add the avocado just before serving.
  • Keep refrigerated (without avocado) for up to 4 days.


Calories: 215kcal
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