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

Prep time: 5 minutes

Cook time: 10-15 minutes

Yield: 8 servings

Serving size: 1 cup


  • 1¼ cup uncooked quinoa
  • 1 can black beans, rinsed + drained
  • 1 can yellow corn, rinsed + drained
  • ⅔ cup red bell pepper, diced
  • 6 scallions, chopped (whites and greens)
  • ¼ cup tightly packed cilantro, chopped
  • 1 large jalapeño, remove seeds + dice
  • ⅓ cup lime juice
  • 1½ tsp salt
  • 2 Tbsp cumin
  • ⅔ cup extra virgin olive oil
  • ½ tsp salt
  • ½ tsp black pepper


  1. Cook quinoa according to package directions (makes 4½ cup cooked). Let cool.
  2. Mix beans, corn, pepper, scallions, cilantro and jalapeños.
  3. Add cooled quinoa and mix well.
  4. In a separate bowl, mix lime juice, salt, pepper, cumin and olive oil.
  5. Pour lime mixture over quinoa mixture and mix well.

Nutrition Information

Per Serving (1 cup):

Calories: 261

Fat: 12g

Carbohydrates: 30g

Fiber: 5g

Protein: 7g

Sugars: 7g


WWP+: 7 points