This Low Calorie Mexican Quinoa Salad is just 97 calories and has 2.9g of protein per 1/2 cup (the perfect side dish size!). It’s also naturally vegan and gluten free, and has less than 1g of sugar!

Ingredients You’ll Need:

Olive oil spray
2 garlic cloves
1 cup quinoa
1 ¾ cups low sodium vegetable broth (or water)
1 cup frozen corn
1 (15 ounce) can black beans
½ red onion chopped
3 tablespoons fresh cilantro
1 avocado diced

Low Calorie Mexican Quinoa Salad

Healthy Mexican Quinoa Salad Meal Prep and Storage

Meal Prep: You can make this 1-2 days ahead of time, cover and chill in the fridge. Or add to meal prep containers as a side dish with your favorite proteins.
Storage: Will hold in the fridge for 4-5 days, does not hold well in the freezer.

Low Calorie Mexican Quinoa Salad

More Yummy Low Calorie Recipes:

Low Calorie Mexican Quinoa Salad

Lose Weight By Eating

This Low Calorie Quinoa Salad is a wonderful flavor packed side dish! At just 97 calories per 1/2 cup you can enjoy it guilt free!

Sometimes I like to serve this as a main course, and 2 cups is still under 400 calories, making it a wonderful vegan lunch or dinner.

Special Tip: If you want to turn this into a meal, try adding in some shredded chicken or an additional can of beans (either more black beans, or pinto for variety).

5 from 1 vote

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Prep Time 5

Cook Time 15

Total Time 20

Course Side Dish

Cuisine American, Mexican

Servings servings

Calories 97 kcal

Ingredients

Low Calorie Quinoa Salad:

Olive oil spray
2 garlic cloves minced
1 cup quinoa well rinsed and drained
1 ¾ cups low sodium vegetable broth (or water)
1 cup frozen corn
1 (15 ounce) can black beans drained and rinsed
½ red onion chopped
3 tablespoons fresh cilantro minced
1 avocado diced

Quinoa Salad Dressing:

3 tablespoons fresh lime juice
1 teaspoon Homemade Taco Seasoning (or store-bought)
⅛ cup water
¼ teaspoon salt
⅛ teaspoon pepper

Instructions

Heat a medium saucepan over medium heat, and spray with olive oil.
Add the garlic and sauté for 1-2 minutes, until fragrant.
Add the quinoa and vegetable broth and bring to a boil.
Reduce the heat, cover, and simmer until the liquid has been absorbed, about 12-15 minutes.
Remove the quinoa from the heat, and set aside to cool a little.
In a small bowl or jar, combine the dressing ingredients. Whisk (or shake in a jar with a lid) until well combined.
Transfer the cooked quinoa to a large bowl and stir in the corn, black beans, onions, and cilantro.
Pour the dressing over the salad and toss to combine.
Top with avocado and serve warm or cold.

Nutrition

Calories: 97kcalCarbohydrates: 14.9gProtein: 2.9gFat: 3.3gSaturated Fat: 0.4gCholesterol: 0mgSodium: 127mgPotassium: 203mgFiber: 2.7gSugar: 0.9gCalcium: 12mgIron: 1mg

Keyword Healthy Quinoa Salad, Low Calorie Quinoa Salad, Mexican Quinoa Salad, Southwest Quinoa Salad

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About the Author

Hi, my name is Audrey Johns and I am a 4 time best selling cookbook author! All 4 of my low calorie cookbooks are published by HarperCollins (the oldest publishing house in the US!) and have been featured on prominent TV shows like The Today Show, Rachael Ray and The Doctors. I am a low calorie and healthy recipe authority and my delicious recipes are tried and loved by thousands of readers.

After a one year 150 pound weight loss (and I’ve kept it off for 13 years!) I started sharing all of my low calorie recipes with the world. They are always all-natural and geared around weight loss and weight management. I have even made some of these recipes with my Biggest Loser pal Bob Harper! Check out my weight loss story, my best selling cookbooks, and my numerous TV appearances by clicking here.