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Mexican Quinoa Salad Bowls

  • Author: She Likes Food
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Diet: Vegan


These Mexican Quinoa Salad Bowls are simple, easy and full of flavor.  They’re perfect for a healthy plant based meal prep lunch.


  • 1 cup dried quinoa
  • 2 cups cooked black beans, rinsed and drained
  • 1 pint cherry tomatoes, sliced in half
  • 1 large green pepper, diced
  • 1/2 onion, diced
  • Diced jalapeno, to taste
  • 2 cloves garlic, minced
  • 1/4 cup chopped cilantro
  • Juice of 1/2 lime
  • Salt

Cumin Lime Tahini Dressing

  • 1/3 cup tahini
  • 1/4 cup fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon granulated garlic
  • 1 teaspoon salt
  • 3 tablespoons water, or more or less depending on the consistency of your tahini


  1. Add the quinoa to a medium sized pot and cover with two cups of water.  Place a lid on and bring to a simmer, turn down and cook until all the water has cooked out and quinoa is cooked through.  Set aside and let cool for a few minutes.
  2. To a medium sized bowl, add the tomatoes, onion, green pepper, jalapeño, cilantro, lime juice and salt, to taste.  Mix until combined.
  3. Add all dressing ingredients to a bowl and mix until a creamy sauce is formed.  You may have to add more or less water depending on the consistency of your tahini.
  4. Assemble your meal prep bowls.  Set up four equal sized containers and in each one put an equal amount of each of the ingredients.  It will be about 3/4 cup quinoa, 1/2 cup black beans and 1/4 of the tomato salad.  Portion out the dressing into small containers and store everything in the refrigerator until ready to eat.


If you don’t have containers for the dressing you can just add it straight into your bowls right before eating or in the morning when packing your lunch.

  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Category: Lunch, Meal Prep, Vegan
  • Method: Stovetop
  • Cuisine: Mexican/American

Keywords: Mexican Quinoa Salad