Mexican Style Red Bean Quinoa Salad Recipe

Name: Mexican Style Red Bean Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Butternut Squash, Cleaned And Cubed; 1 Tablespoon Olive Oil; 1 pinch Salt And Pepper, to taste; 1/2 cups Water; 1/4 cups Dry Quinoa; 1 can (about 15 Oz. Size) Organic Red Beans; 1/2 whole White Onion, Chopped; 1 Tablespoon Apple Cider Vinegar; 1-1/2 teaspoon Ground Cumin; 1 teaspoon Chili Powder; 1 teaspoon Paprika; 3 cups Mixed Greens; 1 Tablespoon Balsamic Vinegar

Servings: persons

1 whole Butternut Squash, Cleaned And Cubed
1 Tablespoon Olive Oil
1 pinch Salt And Pepper, to taste
1/2 cups Water
1/4 cups Dry Quinoa
1 can (about 15 Oz. Size) Organic Red Beans
1/2 whole White Onion, Chopped
1 Tablespoon Apple Cider Vinegar
1-1/2 teaspoon Ground Cumin
1 teaspoon Chili Powder
1 teaspoon Paprika
3 cups Mixed Greens
1 Tablespoon Balsamic Vinegar

1
Preheat the oven to 425 degrees F. Prepare your squash. Peel the skin off and chop it in half lengthwise, scooping out the seeds and pulp. Chop your cleaned squash into bite-sized cubes. Toss the cubes in the olive oil, salt and pepper. Spread the coated squash bites out on a baking sheet and place the sheet in the center of the oven. Roast the squash for 15-20 minutes, flipping halfway through.
2
While the squash is roasting away, start cooking your quinoa by placing the water to boil. When the water is boiling, add your quinoa and reduce to a simmer. Cover the pot and let the quinoa cook for 8-10 minutes until it has absorbed the water and is nice and fluffy.
3
Set the cooked quinoa aside and let it cool for 5 minutes. When the quinoa is cooled, add your beans, onion, vinegar and spices. Toss to combine the ingredients. Add your butternut squash and fluff the quinoa to coat the squash.
4
Serve your quinoa salad over a bed of mixed greens and drizzle with balsamic vinegar.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 whole Butternut Squash, Cleaned And Cubed, 1 Tablespoon Olive Oil, 1 pinch Salt And Pepper, to taste, 1/2 cups Water, and more.

Yes, Mexican Style Red Bean Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Mexican Style Red Bean Quinoa Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions