This Mexican Quinoa Salad is the perfect make ahead lunch that is fresh, flavorful and stores well in the refrigerator. Jump to Recipe
This recipe was first published here back in 2013 when I was trying my hand at eating “clean”. I wanted something easy, fresh and delicious that also held up well in the refrigerator. I remembered this meal the other day, when I was looking at my fiber intake, and really trying to amp it up. I decided to remake this Mexican Quinoa Salad, take some much better photos of it, and share it again. I’ve loved eating at this week and having it ready for a quick on the go lunch. I did double the batch for the salad shown in these photos, but the recipe below is for a single batch.
This Mexican Quinoa Salad is super filling and gives you about 20 grams of protein in a serving. I hope you love it as much as we do!
Mexican Quinoa Salad
Ingredients
- 2 cups Cooked Quinoa ~1 cup dry
- 1 Bell Pepper, diced use any mixture of colors you like
- 1 can Black Beans drained and rinsed
- 1 cup Cheddar Cheese, cubed
- 1/2 Purple Onion, diced
- 3/4 cup Salsa I prefer a thin cantina style
- 2 Tbsp Lime Juice
- 1/2 cup Cilantro, chopped
- salt to taste
Instructions
- Cook quinoa according to package directions and allow to cool slightly.
- Add to a large bowl with all remaining ingredients.
- Stir to combine and store in the refrigerator.
- Enjoy!
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