Mexican-style quinoa salad

    1 hour 50 min

    This has got to be one of my favourite salads of all time. It's Mexican-inspired, hearty, packed full of protein, monosaturated fats, texture and flavour. My original recipe calls for black beans, but I've also used chickpeas in the past.


    13 people made this

    Makes: 4 - 6 servings

    • 150g quinoa
    • 2 large green peppers, diced
    • 2 medium ripe avocados, diced
    • 2 medium vine-ripened tomatoes, diced
    • 1 (400g) tin black beans, rinsed and drained
    • 2 spring onions, finely sliced
    • 1 tablespoon olive oil
    • 1 lime, juice only
    • 1 clove garlic, finely chopped
    • dried oregano to taste
    • ground cumin to taste
    • chopped fresh chilli to taste
    • fresh coriander leaves, chopped, to taste
    • salt and pepper to taste

    Prep:20min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr50min 

    1. Cook quinoa according to packet instructions. Chill until cool.
    2. Place the quinoa, peppers, avocados, tomatoes, beans and spring onions into a very large bowl.
    3. In a small bowl, whisk together the dressing ingredients – olive oil, lime juice, garlic, oregano, cumin, chilli, and coriander. Season to taste with salt and pepper.
    4. Gently toss the salad with the dressing, adjust the seasoning if required and serve, enjoy!

    See it on my blog

    Check out this recipe on honeyandspice!

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    Reviews in English (3)


    I loved this recipe! I tweaked it slightly due to the ingredients I had in. I only used 1/2 the amount of quinoa, 1 avocado, 1 red and 1 green pepper (instead of 2 green) and chickpeas instead of black eyed beans. Everything else I kept the same (including quantities of dressing). It was delicious, made a massive portion (enough for 2 work lunches) and plenty of flavour (although had I done the full 150g quinoa it might have absorbed the flavour too much like the other reviewer said). I would recommend going easy on the garlic with it being raw.  -  23 Mar 2017


    Will make this again. The only small changes from posted recipe were, using frozen sweetcorn instead of the black beans and lemon juice as had no limes in the kitchen. All the family loved it and went so far as to ask for it again on the following day.  -  19 Feb 2017


    Sorry not for me. Didn't have enough flavour.  -  23 Jun 2013