vertical image of fluffy quinoa studded with pinto beans, cilantro, tomatoes, and avocado in a white bowl with lime slices in the bacground

Mexican Quinoa Salad

Course Main Course, Salad, Side Dish
Cuisine Mexican
Keyword gluten free picnic food, gluten free potluck food, mexican quinoa salad, quinoa recipe, quinoa salad recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8
Calories 241 kcal
Author Tessa the Domestic Diva



  • 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

Chipotle Lime DRESSING:

  • 4 tablespoons fresh lime juice
  • 4 tablespoons olive oil
  • 2 tablespoons vinegar your choice of cider, plain, or rice
  • 4 teaspoons chipotle puree to taste
  • 1 teaspoon honey or 3-4 drops liquid stevia
  • 1/4 teaspoon sea salt or more to taste
  • 1/2 cup chopped fresh cilantro


  1. 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!
  2. 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.
  3. Prepare your veggies.
  4. Whisk all the dressing ingredients together, taste and adjust the chipotle and salt to your tastes if needed.
  5. Toss the cooled quinoa, veggies, beans. and dressing together.  Chill in the fridge for a couple hours, if you can wait that long!
Nutrition Facts
Mexican Quinoa Salad
Amount Per Serving
Calories 241 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 2g13%
Sodium 348mg15%
Potassium 562mg16%
Carbohydrates 22g7%
Fiber 5g21%
Sugar 3g3%
Protein 4g8%
Vitamin A 500IU10%
Vitamin C 22.5mg27%
Calcium 30mg3%
Iron 1.8mg10%
* Percent Daily Values are based on a 2000 calorie diet.