If you’re on the lookout for a healthy, hearty, and oh-so-delicious meal, look no further than our Mexican Quinoa Salad recipe. Packed with vibrant flavors and nutritious ingredients, this quinoa salad is a winner for any occasion. It also happens to be one of my favorite nutritious meal prep recipes!

mexican quinoa salad

Ingredients for Mexican Quinoa Salad:

Before we get into the nitty-gritty of making this delightful quinoa salad, let’s take a look at the ingredients you’ll need:

  • 2 cups shredded rotisserie chicken
  • 3 cups cooked quinoa (1 cup uncooked)
  • 1/3 cup red onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup lemon juice
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh cilantro, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 1/2 cups (one 15 oz. can) black beans, drained and rinsed
  • 1 1/2 cups (one 15 oz. can) corn, drained
  • 3 tablespoons olive oil
  • 10-15 fresh cherry tomatoes, quartered
ingredients quinoa salad

Now that you’ve got your ingredients ready, let’s dive into the simple steps to create this delectable Mexican Quinoa Salad.

Step-by-Step Instructions:

Step 1: Prepare the Quinoa

Start by cooking your quinoa according to the package instructions. You’ll need 3 cups of cooked quinoa, which is typically made from 1 cup of uncooked quinoa. Allow the cooked quinoa to cool to room temperature before using it in the salad.

Step 2: Mix the Main Ingredients

In a large mixing bowl, combine the shredded rotisserie chicken, cooked and cooled quinoa, finely chopped red onion, crushed garlic, and lemon juice. This forms the base of your Mexican Quinoa Salad.

Step 3: Add Fresh Herbs and Seasonings

Chop the fresh parsley and cilantro finely, then stir them into the quinoa mixture. Now, it’s time to add the flavor boosters – dried oregano, dried basil, cumin, garlic powder, and salt. These seasonings will infuse your salad with that authentic Mexican taste.

Step 4: Incorporate Black Beans and Corn

Gently fold in the black beans and corn, which add texture and fiber to your quinoa salad. Make sure they’re well-distributed throughout the mixture.

Step 5: Drizzle with Olive Oil

Drizzle the olive oil over the salad and toss everything together. The olive oil not only adds a luscious richness but also helps to bind all the flavors together.

Step 6: Freshen Up with Cherry Tomatoes

Just before serving, quarter the fresh cherry tomatoes and fold them into the salad. These juicy and colorful additions provide a burst of freshness and a pleasant contrast to the other ingredients.

Step 7: Serve and Enjoy

Mexican Quinoa Salad can be served at room temperature or chilled, depending on your preference. It’s a versatile dish that’s perfect for a quick lunch, a side dish at dinner, or even a potluck contribution.

Tips for the Perfect Mexican Quinoa Salad:

  • Use Rotisserie Chicken: Shredded rotisserie chicken is a fantastic time-saver. It’s flavorful and tender, making it an excellent choice for this salad. You can also use grilled or roasted chicken if preferred.
  • Fresh Herbs: Don’t skip the fresh parsley and cilantro. They add a burst of freshness and vibrant color to the salad. If you’re not a fan of cilantro, you can omit it or substitute with more parsley.
  • Adjust Seasonings: Feel free to adjust the seasonings to your taste. If you like it spicier, add a pinch of chili powder or red pepper flakes.
  • Customize: This recipe is highly customizable. You can add avocado, bell peppers, red or green chilies, or even some diced jalapeños for an extra kick.
mexican quinoa salad

Quinoa Salad Variations:

Mexican Quinoa Salad is a versatile dish that allows for various interpretations. Here are a few exciting variations you can try:

1. Vegetarian Delight:

For a meatless version, simply omit the shredded chicken. The black beans and quinoa provide enough protein and texture to make it a satisfying vegetarian meal.

2. Seafood Sensation:

Swap out the rotisserie chicken for grilled shrimp or flaked salmon to create a seafood twist on this recipe.

3. Vegan Magic:

To make this dish vegan, skip the chicken and use plant-based protein sources like tofu or tempeh. Substitute honey for a vegan sweetener in the dressing, such as maple syrup or agave nectar.

4. Salsa Surprise:

Top your Mexican Quinoa Salad with your favorite salsa or a drizzle of hot sauce for an extra layer of flavor and spice.

Why You’ll Love Mexican Quinoa Salad:

There are plenty of reasons to fall in love with this Mexican Quinoa Salad:

1. Health and Flavor in Every Bite:

This salad is a powerhouse of nutrition with protein from the chicken, fiber from the quinoa and beans, and a burst of freshness from the herbs and tomatoes. It’s a guilt-free indulgence that’s as healthy as it is delicious.

2. Mexican Quinoa Salad is Quick and Easy:

With simple ingredients and minimal cooking time, this recipe is perfect for busy weeknights or last-minute gatherings. You can prepare it in advance and enjoy it whenever you please.

3. Burst of Mexican Flavors:

The combination of seasonings like cumin, oregano, and garlic, along with fresh cilantro and parsley, creates an explosion of Mexican flavors in every bite.

4. Customizable and Adaptable:

You can tailor this salad to your preferences, whether you want it spicy, meaty, vegetarian, or vegan. The options are endless, making it a versatile addition to your recipe collection.

5. Great for Meal Prep:

Prepare a large batch of Mexican Quinoa Salad and enjoy it throughout the week. It stores well in the refrigerator and can be a satisfying lunch or dinner option.

So there you have it, a delicious and nutritious Mexican Quinoa Salad recipe that’s perfect for any occasion. Give it a try, and you’ll see why it’s become favorite recipe of mine!

More Delicious Salads

mexican quinoa salad

Mexican Quinoa Salad

Healthy and flavorful Mexican quinoa salad is bursting with delicious flavor.
5 from 1 rating


  • 2 cups shredded chicken, I use rotisserie
  • 3 cups cooked quinoa, 1 cup uncooked
  • 1/3 cup red onion, finely chopped
  • 1 clove garlic, crushed
  • 1/4 cup lemon juice
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup finely cilantro, finely chopped
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 1/2 cups one 15 oz. can black beans, drained and rinsed
  • 1 1/2 cups one 15 oz. can corn, drained
  • 3 tablespoons olive oil
  • 10-15 fresh cherry tomatoes quartered


  • Mix shredded chicken, cooked and cooled quinoa, diced onion, garlic, and lemon juice in a large mixing bowl.
  • Chop parsley and cilantro, then stir into quinoa along with seasonings, black beans, and corn.
  • Stir in oil and tomato immediately before serving.
  • Serve at room temperature or chilled.
Serving: 1g, Calories: 410kcal, Carbohydrates: 37g, Protein: 27g, Fat: 18g, Saturated Fat: 4g, Polyunsaturated Fat: 13g, Cholesterol: 92mg, Sodium: 704mg, Fiber: 6g, Sugar: 8g
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