Tex-Mex Quinoa Salad With Chili-Lime Dressing

Prep Time
Cook Time
Ready In

"A great side to grilled meats or a light lunch. Some quinoa comes rinsed and some don't...please read package before using. Using a blend of red and white quinoa is very pretty, but not necessary. Grilling the the corn makes it even it better. The cook time does not reflect the 4 hour refrigeration time. This makes 8 cups."

Original is 8 servings


  • Serving Size: 1 (216.9 g)
  • Calories 262.6
  • Total Fat - 8.2 g
  • Saturated Fat - 1.2 g
  • Cholesterol - 0 mg
  • Sodium - 287.5 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 9.1 g
  • Sugars - 2.8 g
  • Protein - 10.2 g
  • Calcium - 62 mg
  • Iron - 3 mg
  • Vitamin C - 23.2 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

In a medium pot, combine quinoa and vegetable broth; bring to a boil over high heat.

Step 2

Reduce heat to low, cover and simmer for 12-15 minutes or until quinoa is tender and broth has been absorbed.

Step 3

Remove from heat and let stsand, covered for 10 minutes; cool completely.

Step 4

Transfer cooled quinoa to a large bowl; add tomatoes, beans, corn, bell peppers, onions, jalapeno and cilantro; mix well.

Step 5

Whisk together all dressing ingredients in a small bowl or measuring cup.

Step 6

Pour over salad and mix well.

Step 7

Cover and refrigerate for at least 4 hours.

Step 8

Add diced avocados just before serving.


No special items needed.

2 Reviews


I cut the recipe in half and it sure made a lot...this salad has such delicious ingredients that work well together...I didn't have an avocado so it was omitted...next time I'm going to increase the dressing...it was a bit on the dry side...made for "Billboard" tag game...


review by:
(25 Jun 2021)


A perfect salad, we really enjoyed it.


review by:
(13 Sep 2020)

You'll Also Love