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Mexican Quinoa Salad
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Southwestern Quinoa Salad with Avocado

A fresh and delicious Southwestern-inspired quinoa salad that is topped with avocado. This recipe is perfect for pairing with Hook Line and Savor Black Bean Crusted Cod. It is also dairy free, and gluten-free.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Servings: 12 people


Southwestern Quinoa Salad

  • 1 cup Tri-colored quinoa will yield 3 cups of prepared quinoa *can cut this into 1/2 dry if needed.
  • 2 cups water can also use chicken stock for more flavor.
  • 1 cup corn
  • 2 whole plum tomatoes remove inner guts, and dice
  • 1 small red onion diced
  • 6 small rainbow peppers remove stem, seeds, and dice
  • 1 can prepared black beans rinsed
  • 1 whole avocado remove skin, and pit- diced

Cilantro Lime Dressing

  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons freshly squeezed lime juice
  • 1/2 tsp cummin
  • 1/4 tsp black pepper
  • 1/4 tsp sea salt


  • Boil quinoa with two cups of water for 15 minutes.
  • Once done, drain and set aside.
  • Chop all fruits and veggies and set them aside.
  • In a large bowl, add quinoa, drained, rinsed black beans, and veggies.
  • Add Cilantro Lime dressing, and mix well.
  • Chill for best flavor for at least 1 hour.

Cilantro Lime Dressing

  • In a small bowl, whisk lime juice, olive oil and spices.
  • Mix into quinoa salad, or store in an airtight container.