A perfect salad to make ahead and bring to large gatherings, this Mexican Quinoa Salad is a full meal FULL of flavor!! The chipotle lime vinaigrette really sets this salad apart!
I have a good friend that likes to make a version of this salad that is fondly referred to as, “Crack Salad.” It is an apt name, as quinoa salad, in all it’s variations is incredibly delicious AND addicting!
Not that you need to shy away from gobbling this fresh salad: quinoa is one healthy little grain (technically it is a seed)! It is a complete protein (all 9 amino acids are there!), so no need to go surfing around for all your nutrients. It is also high in magnesium and fiber.
If you are unfamiliar with this grain, this is one of the best ways to enjoy it, even for the skeptics out there. With a slight nutty flavor, this grain is sure to please and people will be asking you for a recipe in no time flat!!
Additional Gluten Free Recipes With Mexican Flare:
- Mexican Scrambled Eggs @ Irena Macri
- Instant Pot Carnitas
- Instant Pot Chicken Tinga
- 2 Ingredient Pulled Pork
- Ground Beef Taco Filling
Mexican Quinoa Salad Recipe:
Mexican Quinoa Salad
- 1 cup quinoa
- 2 cups water
- 1 pint cherry tomatoes halved
- 1 small 6" cucumber seeded and diced
- 1 14 ounce can pinto beans, drained and rinsed, or about 1 1/2 cups cooked
- 2 avocados cubed
- 4 tablespoons fresh lime juice
- 4 tablespoons olive oil
- 2 tablespoons vinegar your choice of cider, plain, or rice
- 1 teaspoon salt
- 1 teaspoon honey or 3-4 drops liquid stevia
- 4 teaspoons chipotle puree to taste
- 1/2 cup chopped fresh cilantro
Place your quinoa in a fine mesh colander and rinse thoroughly. This removes the bitter coating that is not at all tasty or welcome, so do not be tempted to skip this step!
In a medium sauce pan with a tight fitting lid, bring the water and rinsed quinoa to a boil. Cover, reduce heat to low and simmer for about 20 minutes. Remove from heat, all the liquid should be absorbed. Set side to cool.
Prepare your veggies.
Whisk all the dressing ingredients together, taste and adjust the chipotle and salt to your tastes if needed.
Toss the cooled quinoa, veggies, beans. and dressing together. Chill in the fridge for a couple hours, if you can wait that long!