• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Recipes
  • Free Bonus
  • About

Boulder Locavore logo

menu icon
go to homepage
  • Home
  • Recipes
  • Free Bonus
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Recipes
    • Free Bonus
    • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ร—
    Home ยป Recipes ยป Side Dishes ยป Mexican Quinoa Salad with Green Chilies

    PUBLISHED: June 17, 2021 โ€ข By Toni Dash 53 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
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    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 youโ€™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!
    Please SUBSCRIBE and FOLLOW ME on FACEBOOK , TWITTER , INSTAGRAM and PINTEREST !

    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 96 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 9 -10 cups salad
    Calories: 414kcal
    Author: Toni Dash
    Prevent your screen from going dark

    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
    mexican quinoa - salad or side dish in yellow bowl
    WANT TO SAVE THIS RECIPE?
    Enter your email below and we’ll send the recipe straight to your inbox (and more recipes every week)!
    Please enable JavaScript in your browser to complete this form.
    Loading
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!

    Originally published September 2, 2016.

    « Starbuck’s Pink Drink (copycat recipe)
    Classic Gin Rickey cocktail with Strawberry twist »

    Reader Interactions

    Comments

    1. Jocelyn (Grandbaby Cakes) says

      August 23, 2018 at 5:59 pm

      This salad has amazing flavors!

      Reply
    2. Lori @ RecipeGirl says

      August 23, 2018 at 3:03 pm

      5 stars
      Great Mexican side dish!

      Reply
    3. Amanda says

      August 23, 2018 at 2:49 pm

      5 stars
      This looks like such a good combo! Thanks for sharing !!

      Reply
    4. Erin says

      August 23, 2018 at 2:22 pm

      5 stars
      Quinoa makes such a great salad, and these Mexican flavors make it delicious!

      Reply
    5. Heather says

      August 23, 2018 at 12:12 pm

      5 stars
      We love this as a healthy dinner. Awesome flavors!

      Reply
      • Anna says

        June 17, 2021 at 4:14 pm

        5 stars
        We’ve eaten this both as a salad (chilled it first) and just as a side dish room temperature. We love it both ways. So much flavor.

        Reply
    6. Jennifer Farley says

      August 23, 2018 at 11:43 am

      5 stars
      So delicious and healthy! Love it for lunchtime.

      Reply
    7. Joanne says

      August 23, 2018 at 9:12 am

      5 stars
      This is the exact picture of healthy AND flavorful. So good!

      Reply
    8. Susan says

      September 06, 2016 at 12:36 pm

      Would this work without the Adobo sauce? I ask because the one time I had adobo, I really didn’t like the flavor. Maybe add a little chipotle powder instead? Otherwise, the salad sounds wonderful.

      Reply
      • Toni Dash says

        September 06, 2016 at 2:32 pm

        The adobo sauce (the sauce that chipotle chilies come in when canned) adds both spiciness and a smoky flavor. If you don’t care for it, just leave it out! There are enough other flavors that I’m sure it will still be delicious it just would miss the flavors mentioned.

        Reply
    9. Amanda Love says

      September 04, 2016 at 11:47 pm

      5 stars
      That’s my kind of salad! It’s packed with veggies and it also has quinoa! I love the mix of flavors, it’s really tasty!

      Reply
    10. Annemarie LeBlanc says

      September 04, 2016 at 9:59 pm

      I need to make more meals with quinoa! It is a very healthy source of vitamins and minerals. Thanks for sharing this recipe for a quinoa salad. I love that it has green chilis!

      Reply
    « Older Comments
    Newer Comments »
    5 from 96 votes (72 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Picture of Toni

    Welcome! Iโ€™m Toni Dash. Iโ€™m a Certified Nutrition Coach and the professional writer/blogger, photographer, recipe developer and creator of Boulder Locavoreยฎ. Iโ€™m so glad you are here!

    More about me โ†’

    Featured on....

    BoulderLocavore.com Featured By Press

    Grilling Recipes

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • steak on grill with flames How to Grill Steak Perfectly: Everything You Need to Grill Like a Pro
    • grilled porterhouse steak title Perfect Porterhouse Steak on the Grill
    • Grilled Kabob Recipes on grate (titled image) Grilled Kabob Recipes: 20 Must Make Recipes for Summer
    • bruschetta chicken title image Bruschetta Chicken recipe โ€“ Baked, Grilled or Stove Top
    • Chicken Shish Kabobs title Easy Grilled Chicken Shish Kabobs

    TRENDING RIGHT NOW

    • Ultimate Burger Grill Guide title photo with burgers on a charcoal grill Ultimate Burger Grill Guide: How to Grill the Perfect Burger
    • How to Make Moist Homemade Shredded Chicken Breast title How to Make Moist Homemade Shredded Chicken Breast Recipe
    • Instant Pot Jambalaya Instant Pot Jambalaya Recipe: Quick & Easy Comfort Food
    • Sparkling Cranberry Vodka Punch Sparkling Cranberry Vodka Punch Recipe
    • homemade ketchup title image The Best Homemade Ketchup โ€“ Made with Fresh Tomatoes!
    • Instant Pot Smoked Paprika & Garlic Chicken Legs with lime wedges on a pewter platter Instant Pot Smoked Paprika & Garlic Chicken Legs

    Footer

    • Facebook
    • Twitter
    • Pinterest
    • Instagram

    Contact | About | Privacy Policy | Disclosure Policy | Accessibility Statement | Cookie Policy


    SIGN ME UP to get FREE recipes directly to my inbox!

    Don't miss our TRAVEL SECTION!


    Copyright ยฉ 2010-2025 All Rights Reserved

    Boulder Locavore is a participant in the Amazon Services LLC associates program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.