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    Home » Recipes » Side Dishes » Mexican Quinoa Salad with Green Chilies

    PUBLISHED: June 17, 2021 • By Toni Dash 52 Comments

    Mexican Quinoa Salad with Green Chilies

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    mexican quinoa - salad or side dish in yellow bowl

    Quinoa Salad is fast and easy to make, AND packed with plant protein! This Mexican Quinoa version is loaded with other tasty ingredients, Mexican seasonings and green chilies! Eat it hot or cold, as a salad or side dish!

    mexican quinoa - salad or side dish in yellow bowl

    The best loved summer salads are loaded with lots of colorful ingredients, fresh seasonal produce and great flavor!

    Mexican Quinoa Salad is a favorite. It’s easy and fast to whip up and can be paired with many dishes or eaten solo!

    This dish can be a warm side dish or chilled salad. It’s colorful, loaded with vegetables and high protein quinoa giving it a great texture and crunch.

    Drizzled with a slightly spicy cumin lime adobo dressing gives a bit of a kick! With some thinly sliced fresh jalapeno in the mix it has a great bite!

    Ready in well under 30 minutes with little effort.

    Jump to:
    • What is Quinoa?
    • What is Quinoa Salad?
    • Mexican Quinoa
    • Recipe Ingredients + Notes
    • Variations
    • How to Make this Quinoa Salad
    • What to Serve with Mexican Quinoa
    • How to store it
    • Frequently Asked Questions
    • More recipes you’ll love!
    • Recipe
    white quinoa uncooked in a bowl

    What is Quinoa?

    Quinoa (pronounced keen-wah) has become the ‘it girl’ of super foods in the past years. There’s no surprise why.

    It’s a protein packed tiny grain. In fact, it’s considered a ‘complete protein’ meaning it has all the essential amino acids making up a protein.

    Quinoa cooks quickly (15-20 minutes), has a subtle flavor and a great texture or ‘bite’.

    It works well in everything from breakfast recipes, side dishes and main dishes too.

    Easy, hearty recipes like Overnight Quinoa-Chia Chocolate Breakfast Pudding and Lean Turkey Quinoa Burrito Bowls are just a start.

    Quinoa comes in different colors too: red, white, black, rainbow (a mixture). It is easily available in grocery stores or online.

    cooked quinoa in a bowl

    What is Quinoa Salad?

    Quinoa salad is a warm or cold salad made of cooked quinoa and other ingredients.

    Swapping quinoa in the place of a pasta or potatoes makes the salad higher in protein.

    Because of its subtle flavor it mixes well with most ingredients and is easy to flavor in ethnic foods.

    This quinoa salad recipe is a fun change up for mix salads and is fast to make.

    Mexican quinoa in yellow bowl side

    Mexican Quinoa

    Cooked quinoa is mixed with black beans, red onion, sweet bell pepper, corn, avocado, green chilies, jalapenos and some savory spices.

    This great recipe grabs attention and is the perfect addition to an easy dinner recipe. It’s colorful with bold flavors and wonderful textures

    Recipe Ingredients + Notes

    Quinoa. Prepare the quinoa before starting the recipe. Regular quinoa was used for the version shown in the photos but any type will work. They each have a slightly different flavor.

    Black beans. One can, rinsed and drained.

    Corn. For ease we used one 15-ounce can of corn, drained. Frozen and thawed or fresh corn can also be used. If substituting use 1 1/2 cups.

    Mild Green Chilies. Use one 7-ounce can (or 2 4-ounce cans) diced chilies. We don’t suggest hot chilies so the other ingredients don’t get overtaken by the spicy chilies.

    Red Onion. This adds both onions flavor and color.

    Sweet Bell Pepper. Any color can be used. Green, red, orange or yellow! Each color has a slightly different flavor and will add more color to this dish.

    Jalapeno pepper. This will be thinly sliced so adds a touch of heat! Most of the heat is in the seeds of the pepper so remove those before slicing (unless you want it hot).

    Avocado. Choose a medium size that is fully ripe but not mushy. A firmer texture will make it easier to cube.

    Cilantro. Use fresh cilantro leaves. Adds a classic flavor found in Mexican food.

    Olive oil. This will be part of the dressing tossed into the Mexican quinoa recipe.

    Lime juice. You’ll need the juice of two limes. Freshly squeezed is recommended for best flavor. I use a handheld juicer which makes it fast and easy.

    Garlic. Fresh cloves add a touch of garlic flavor without being too much.

    Cumin and Cayenne Pepper. Classic spices bump up the flavor of the recipe. A little chili powder can also be added to spice things up.

    Adobo sauce. Adds a smoky flavor that’s delicious. You can use the sauce from a can of Chipotles en Adobo if you can’t find Adobo sauce.

    If gluten-free check the ingredients in Chipotles en Adobo. Some brands include wheat.

    Salt. We recommend kosher salt which is a less salty tasting salt.

    Variations

    Use different colored quinoa. Something we love about this dish is the flexibility to change up the look by using different colored quinoa. It gives the recipe a different feel all together.

    Change up the bell peppers. The sweet peppers can be changed too to use yellow, orange, green or red pepper.

    Swap in Pickled Jalapenos. Instead of fresh jalapeno peppers try adding a few pickled Jalapeno slices. Just a few on top gives a tangy kick of heat!

    Vinegar. For a different tangy flavor swap in red wine vinegar or apple cider vinegar for the lime juice.

    Add some tomatoes. Roasted tomatoes or cherry tomatoes can be added for more flavor and color.

    Mexican quinoa in yellow bowl side view

    How to Make this Quinoa Salad

    It really couldn’t be easier or faster to make!

    The first 8 ingredients are combined in a large bowl and gently folded together.

    The dressing ingredients are combined in a second bowl, stirred together and drizzled onto the salad.

    It can be served warm as a side dish or chilled and served as a cool salad.

    What to Serve with Mexican Quinoa

    When serving spicy dishes we pair something spicy or with big flavor with something more neutral they complement each other.

    There really are no limits to how this dish can be served. With roasted and grilled main dishes it’s perfect.

    Here are some favorites:

    • Grilled Kabobs
    • Steak,
    • Salt and Pepper Roasted Chicken Thighs
    • Smoky Grilled Chicken & Vegetable Quesadillas would be great too!
    Mexican quinoa in yellow bowl overhead

    How to store it

    Store leftovers in an airtight container in the refrigerator for up to 4 days.

    Frequently Asked Questions

    Can Mexican quinoa salad be frozen?

    For best results, because of the fresh vegetables in this dish we do not recommend freezing it.

    Can quinoa salad be made a day ahead?

    Yes! In fact that gives more time for the flavors to blend together.

    Is quinoa salad gluten-free?

    Yes! This recipe is naturally gluten-free.

    More recipes you’ll love!

    • Black Quinoa with Sage Brown-Butter Sauce
    • Thai Chicken Thigh Basil Quinoa Bowl
    • Rainbow Quinoa Summer Salad
    • Lean Turkey Black Bean Quinoa Chipotle Burrito Bowls
    • Gluten-free Summer Salads for Grill Parties, Picnics and Cookouts
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    Mexican quinoa in yellow bowl square

    Mexican Quinoa Salad

    This tasty salad is great chilled or served warm as a side dish. Light and bright, it's easy to prepare and is chock full of great nutrition as well as spicy, full flavors.
    5 from 23 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 9 -10 cups salad
    Calories: 414kcal
    Author: Toni Dash
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    Ingredients

    • 3 cups prepared Quinoa
    • 1 15-ounce can Black Beans drained and rinsed
    • 1 – 15-ounce can Corn drained (frozen and thawed, or fresh parboiled corn kernels may also be used)
    • 1 7-ounce can Diced Mild Green Chilies drained
    • ¾ cup chopped Red Onion
    • 1 cup chopped Sweet Bell Pepper
    • 1 medium Jalapeno Pepper thinly sliced
    • 1 medium Avocado ripe but firm, cut into small cubes
    • ¼ cup chopped fresh Cilantro leaves

    Dressing ingredients

    • ¼ cup Olive Oil
    • Juice of 2 Limes
    • ½ teaspoon ground Cumin
    • 1/8 teaspoon Cayenne Pepper
    • 1 large Garlic Clove , diced
    • 2 teaspoons Adobo Sauce
    • Kosher Salt to taste

    Instructions

    • In a large bowl combine the quinoa, black beans, corn, green chilies, onion, bell pepper, jalapeno slices, avocado and cilantro. Gently stir to combine.
    • In a small mixing bowl, combine the olive oil, lime juice, cumin, cayenne, garlic and adobo sauce. Whisk to combine and drizzle onto the salad; toss to combine.
      Taste and as salt to taste. Maybe served warm or chilled before serving.

    Notes

    Ingredient notes
    Jalapenos: to decrease the heat level, remove the seeds from the pepper and wash hands thoroughly after handling the pepper
    Variation ideas
    Use different colored quinoa. 
    Change up the bell peppers. Use different colors.
    Swap in pickled Jalapeno instead of fresh jalapeno peppers. 
    For a different tangy flavor swap in red wine vinegar or apple cider vinegar for the lime juice.
    Add roasted tomatoes or cherry tomatoes.
    Storing it
    Make ahead. This can be made up to a day ahead for flavors to blend.
    Store it: in the refrigerator in an airtight container for up to 4 days.

    Nutrition

    Calories: 414kcal | Carbohydrates: 73g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 610mg | Potassium: 424mg | Fiber: 8g | Sugar: 44g | Vitamin A: 610IU | Vitamin C: 30.8mg | Calcium: 36mg | Iron: 2.3mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published September 2, 2016.

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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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      Recipe Rating




    1. Sandra says

      June 22, 2021 at 9:45 am

      5 stars
      I loved it! Turned out so good and delicious! Thanks for the recipe!

      Reply
    2. Erin says

      June 18, 2021 at 6:21 pm

      5 stars
      I tried this Mexican Quinoa Salad in our dinner! And everyone like it! So yummy!

      Reply
    3. Catalina says

      June 18, 2021 at 4:23 pm

      5 stars
      My husband definitely appreciated this salad! He loves spicy food!

      Reply
    4. Karen says

      June 17, 2021 at 8:27 pm

      5 stars
      Made this for dinner and everyone loved it. I could have eaten the entire batch. SO good!

      Reply
    5. Erica says

      June 17, 2021 at 5:20 pm

      5 stars
      Loved the chilies in this quinoa dish. Gave just the right amount of zing!

      Reply
    6. Jennifer says

      June 17, 2021 at 10:36 am

      5 stars
      Love this quinoa salad! The perfect summer recipe!

      Reply
    7. Ginny says

      June 17, 2021 at 8:45 am

      5 stars
      Oh my gosh! This is my new favorite salad. I’ve never had couscous that was so flavorful with a Mexican flare.

      Reply
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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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