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Top view of Mexican Quinoa Salad in a mixing bowl and in a smaller bowl

Mexican Quinoa Salad with Corn & Zucchini

Mexican Quinoa Salad with delicious sweet corn and zucchini make the perfect Summer-y meal. Packed with fresh vegetables and tossed in a fresh and flavorful honey lime vinaigrette.

Course Main Course, Side Dish
Cuisine Mexican
Keyword healthy side dish, heathy quinoa recipes, quinoa salad
Prep Time 25 minutes
Total Time 25 minutes
Servings 4 servings
Calories 451 kcal
Author Kelly

Ingredients

Honey-Lime Vinaigrette:

  • 3-1/2 Tablespoons extra virgin olive oil
  • 2 Tablespoons apple cider vinegar
  • juice of 2 limes
  • 2 Tablespoons honey
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4-1/2 teaspoon salt add more to taste
  • 1/4 teaspoon pepper add more to taste
  • 1/2 teaspoon finely chopped fresh cilantro

For the Salad:

  • 3 cups cooked quinoa*
  • 1-1/2 cups cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1 medium zucchini chopped into quarters
  • 2 ears of grilled corn remove kernels (or 1 1/2 cups canned or frozen corn kernels)
  • 3/4 cup canned black beans drained
  • 1/2 red onion diced
  • 1 Tablespoon chopped fresh cilantro use parsley if not a fan, plus more for garnish
  • 1 avocado diced
  • 1/4 cup chopped kale optional
  • Optional Toppings: Shredded Monterey Jack cheese, Feta, tortilla strips

Instructions

  1. Add all the vinaigrette ingredients into a jar or a bowl and shake or whisk until combined; set aside.
  2. Combine all the ingredients for the salad (minus the toppings) in a large bowl. Pour salad dressing over and toss well to coat.
  3. Season with additional salt and pepper to taste. Sprinkle desired toppings and garnish with more fresh cilantro. Serve the salad immediately or cover and store in the fridge until you are ready to enjoy.

Recipe Notes

*If you don't have cooked quinoa on hand, prepare uncooked quinoa according to package directions. While the quinoa is cooking, make the vinaigrette and chop all your veggies for the salad.

Nutrition Facts
Mexican Quinoa Salad with Corn & Zucchini
Amount Per Serving (1 serving)
Calories 451 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 3g15%
Sodium 300mg13%
Potassium 927mg26%
Carbohydrates 55g18%
Fiber 10g40%
Sugar 14g16%
Protein 10g20%
Vitamin A 975IU20%
Vitamin C 34.5mg42%
Calcium 70mg7%
Iron 3.8mg21%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.