Tex-Mex Quinoa Salad


This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.

Prep Time:
20 mins
Cook Time:
20 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins
5 cups


  • 1 cup quinoa

  • 2 cups water

  • 1 teaspoon kosher salt

  • ¼ cup fresh lime juice

  • 2 tablespoons olive oil

  • teaspoon ground black pepper

  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained

  • 1 (14 ounce) can garbanzo beans, drained and rinsed

  • 1 bunch cilantro, chopped

  • 2 avocados, cubed

  • ¼ cup crumbled cotija cheese


  1. Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

  2. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Nutrition Facts (per serving)

219 Calories
11g Fat
26g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 219
% Daily Value *
Total Fat 11g 14%
Saturated Fat 2g 10%
Cholesterol 4mg 1%
Sodium 515mg 22%
Total Carbohydrate 26g 9%
Dietary Fiber 6g 22%
Total Sugars 0g
Protein 6g
Vitamin C 11mg 57%
Calcium 62mg 5%
Iron 2mg 10%
Potassium 442mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.