Go Back
+ servings
Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing | lecremedelacrumb.com

Chopped Fiesta Quinoa Salad with Cilantro Lime Dressing

Bright and crunchy bell peppers, grilled corn, and avocado bring this light and hearty chopped fiesta quinoa salad with cilantro lime dressing to life!
Course Salad
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 423kcal
Author Tiffany


  • 6-8 cups chopped romaine lettuce
  • 2 ears yellow corn
  • 1 cup black beans
  • salt and pepper to taste
  • 3 bell peppers diced (I used a combination of red, yellow, and orange)
  • 2 avocados thinly sliced or diced
  • 1 cup cooked quinoa


  • ½ cup packed cilantro leaves
  • juice of 3 limes
  • ½ teaspoon salt or to taste
  • 1 teaspoon minced garlic
  • ¼ cup olive oil


  • Season corn with salt and pepper to taste. Cook the corn by grilling for about 8-10 minutes over medium heat, rotating throughout) Cut corn off the cob and set aside.
  • Combine all dressing ingredients in a food processor or blender and pulse until smooth.
  • Combine lettuce, corn, black beans, bell peppers, avocados, and quinoa in a large bowl and toss to combine. Serve with dressing and garnish with lime wedges and additional cilantro if desired.


This salad keeps pretty well, cover tightly and store in the fridge up to three days. 


Calories: 423kcal | Carbohydrates: 35g | Protein: 9g | Fat: 30g | Saturated Fat: 4g | Sodium: 305mg | Potassium: 913mg | Fiber: 14g | Sugar: 5g | Vitamin A: 2946IU | Vitamin C: 124mg | Calcium: 39mg | Iron: 3mg