MEXICAN QUINOA SALAD WITH CHILI LIME DRESSING
Steps:
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!
Nutrition Facts : Calories 290 kcal, Carbohydrate 38 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving
MEXICAN QUINOA SALAD WITH CILANTRO LIME DRESSING
Filled with veggies and topped with a zesty cilantro lime dressing, this Mexican Quinoa Salad is a healthy and easy lunch or dinner. Perfect for meal prep.
Provided by Krista
Categories Dinner
Time 20m
Number Of Ingredients 20
Steps:
- For the dressing: to a blender or food processor add shallots (or red onion), garlic, cilantro, olive oil, lime juice, red wine vinegar, honey, dijon mustard, salt, cumin, smoked paprika and red pepper flakes. Blend until mixture is pureed and smooth. (or it looks like a dressing)
- To a small saucepan add quinoa and water. Cover. Bring to a boil. Once boiling, reduce to simmer for 10 minutes until all the liquid is removed. Remove from heat and fluff the quinoa with a fork. Set aside.
- Preheat grill to medium high heat. Add corn ears directly to the grill grates and grill for 2-3 minutes per side, until there are slight char marks.
- Assemble: to a large bowl add quinoa, black beans, bell pepper, charred corn, cherry tomato and red onion. Drizzle dressing over the top and toss to coat everything. Top with diced avocado and serve.
Nutrition Facts : ServingSize 3/4 cup, Calories 252 calories, Sugar 5 g, Sodium 294 mg, Fat 11 g, SaturatedFat 2 g, Carbohydrate 31 g, Fiber 5 g, Protein 6 g, Cholesterol 2 mg
MEXICAN QUINOA SALAD
A delicious, fresh Mexican dish with a little kick!
Provided by The Lazy Gourmet
Categories Salad Grains Quinoa Salad Recipes
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
- Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.
Nutrition Facts : Calories 507.5 calories, Carbohydrate 53.8 g, Fat 29.2 g, Fiber 11.5 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 446.6 mg, Sugar 12 g
AMAZING MEXICAN QUINOA SALAD
Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.
Provided by Rita
Categories Salad Grains Rice Salad Recipes
Time 2h20m
Yield 8
Number Of Ingredients 15
Steps:
- Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
- Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.
Nutrition Facts : Calories 396.6 calories, Carbohydrate 42.4 g, Fat 22.6 g, Fiber 8.6 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 532 mg, Sugar 2.9 g
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