Tex-Mex Salad with Crispy Quinoa & Chili Lime Crema
Sometimes I throw together a quick salad that’s easy-breezy. But other times, I crave one that’s more involved, more colorful and action-packed. This salad is a full-on flavor fiesta! It’s packed with vegetables, two protein-rich stars (chicken and beans), and standout toppings like Crispy Quinoa and creamy Chili Lime Dressing that take this bowl to a whole other level.
Why you’ll love this recipe:
- It’s a perfect mix: You’ll get a hearty blend of produce, protein, crunchy seeds, juicy tomatoes, and creamy lime in every bite.
- Choose your own flavor adventure. It’s easy to personalize. You can use your favorite vegetables—cucumbers, carrots, radishes, baby spinach, edamame and more. Swap in your favorite protein sources; try tofu or shrimp instead of chicken. Add more heat if you like it spicier or try a different dressing…you get the idea!
- Make it ahead. You can make the dressing and Crispy Tex-Mex Quinoa ahead of time. Then toss everything together when you’re ready to enjoy a memorable lunch or dinner.
Tasty toppers to mix & match
Like I mentioned, this salad is endlessly customizable—so feel free to pile on different toppings to make it your own. Some of my go-to add-ons include:
- Pickle de Gallo
- Grilled Corn Salsa
- Guacamole or cubed avocado: for creamy richness
- Raw or Pickled Jalapenos: to turn up the heat
- Extra cheese or Greek yogurt: if you want even more creaminess
Mix, match, and build your perfect Tex-Mex bowl!
The Crispy Tex-Mex Quinoa is seriously good—it adds a nice crunch and balances out the creamy Chili Lime dressing, which coats every bite with a zesty and smoky-smooth finish. Together, the quinoa and dressing turn this into a nourishing bowl filled with a wonderful mix of flavors and consistencies—smoky paprika, tangy lime, sweet corn, and a southwestern dressing—to keep every forkful interesting.
Keep the fiesta going with these recipes
If you’re in the mood to expand your Tex-Mex menu, there are plenty of delicious options to explore. My hearty Taco Casserole is a crowd-pleaser layered with beans, tortillas, and melty cheese—perfect for family dinners or game day spreads. For a lighter spin, try my Plant-Based Tacos, packed with plant-based protein and healthy fat from a trio of beans, lentils, and walnuts. And don’t forget the sides—my Tex-Mex Coleslaw makes the perfect crunch partner to any of these dishes.
Try my Low-Carb Zucchini Taco Boats next!
Tex-Mex Salad with Crispy Quinoa & Chili Lime Crema
Ingredients
Salad
- 2 cups leafy greens
- ¼ to ½ cup black beans
- ½ cup cherry or grape tomatoes, halved
- ¼ cup chopped orange bell pepper
- ¼ to ½ cup fresh corn kernels
- ¼ avocado, chopped
- 3 oz chopped chicken breast
- ⅓ cup Crispy Tex-Mex Quinoa, (recipe below)
- ¼ cup Chili Lime Crema, (recipe below)
- Lime Zest
- Sprinkling of pumpkin or sunflower seeds
Tex-Mex Quinoa
- 2 cups cooked quinoa, rinsed and cooled
- 1 tablespoon avocado oil
- 1 teaspoon chili powder
- 1 teaspoon paprika, sweet or smoky
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- Pinch cayenne pepper, optional, for a kick
Chili Lime Crema
- ¼ cup plain 0% Greek yogurt
- 1 tablespoon light mayonnaise
- ½ small garlic clove, finely minced (or ¼ tsp garlic powder)
- ¼ teaspoon kosher salt
- ¼ teaspoon smoked paprika
- Zest and juice of 1 lime
- ½ to 1 teaspoon hot sauce, adjust to your spice preference
- 1 teaspoon each chopped fresh cilantro and scallion, optional, but recommended
Instructions
- To make the Chili Lime Crema: Add all ingredients to a small bowl and mix until smooth and creamy. Taste and tweak the seasonings or lime juice to your liking. You may want to chill before serving to allow the flavors to meld. Set aside.
- To make the Tex-Mex Quinoa: Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a mixing bowl, combine the cooked quinoa, oil, and all the seasonings. Toss well to evenly coat the quinoa.
- Spread the quinoa out evenly on the prepared baking sheet in a single layer. Bake for 20 to 25 minutes, stirring halfway through, until the quinoa is deeply golden and crispy throughout. Start checking at 15 minutes—some ovens run hot, and you want that perfect golden crunch without going too far.
- Let cool on the baking sheet for at least 15 minutes. The quinoa will crisp up even more as it cools.
- To make the salad: Layer leafy greens in a large bowl and top a quarter section each with beans, tomatoes, bell peppers, corn and avocado, leaving the center open. Place the chicken in the middle. Sprinkle the quinoa on top and drizzle on the Chili Lime Crema. Add lime zest and a sprinkling of seeds to the top.
