new & improved

Cilantro adds the perfect tangy zest to this quinoa salad. If you are craving south of the border cuisine, but don’t want to spend a ton of time in the kitchen, then this recipe is for you. Quinoa is a powerful protein; however, if you want to add some meat just throw in some diced grilled chicken. Enjoy!

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

Quinoa Mexi Lime Salad

We want to make sure our recipes are juuust right before we share them with our readers, so we have reworked an older version of this recipe into a new and improved creation! This recipe is skinnier, tastier and better than ever thanks to a tiny bit of tweaking, and we know you’ll love it.

Quinoa Mexi-Lime Salad

Prep time: 10 minutes

Cook time: 15 minutes plus 15 minutes chill time

Yield: 8 servings

Serving size: 1 cup


  • 1¼ cup quinoa, dry and rinsed
  • 2½ cups Pacific® Organic Low Sodium Chicken Broth
  • 15-ounce can reduced sodium black beans, drained and rinsed
  • 15.25-ounce can whole kernel sweet corn, drained and rinsed
  • 1 red bell pepper, diced
  • 6 green onions, thinly sliced
  • ¼ cup fresh cilantro, chopped
  • 1 jalapeño pepper, seeds and ribs removed, finely diced
  • ⅓ cup lime juice
  • ¼ cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper


  1. In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed.
  2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeño. Add the cooled quinoa and stir to mix all ingredients well.
  3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper.
  4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.

Nutrition Information

Per Serving (1 cup):

Calories: 248

Fat: 8g

Carbohydrates: 38g

Fiber: 6g

Protein: 8g

Sugars: 5g

WWP+: 6 points