Mexican Quinoa Salad

Mexican Quinoa Salad

In the time it takes you to watch a few cat videos on youtube, you could be eating this awesome summer salad! Once you’ve got your quinoa simmering in a covered pot, it only takes a few minutes to prep your veggies. If your ingredients are fresh, you really don’t need much seasoning or dressing.  Just squeeze a couple limes over top and it’s heaven.  This is a fantastic dish to bring to a cookout!! 

If you’re not already cooking with quinoa, let me tell you it’s something you’re missing out on. I mean, rice and pasta are fine but all those carbs can fill you up. The Quinoa seed is nutritious and gluten free so you can practically eat as much as you like – guilt free!

I made this Mexican Quinoa Salad with a 50/50 blend of white and red quinoa. Someone should pull together some nutritional facts for this salad cause something this gorgeous HAS to be damn healthy.

Mexican Quinoa Salad

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Recipe by Anthony Course: SaladsCuisine: MexicanDifficulty: Super Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

20

minutes
Total time

35

minutes

Once you’ve got your quinoa simmered in a covered pot, it only takes a few minutes to prep your veggies. If your ingredients are fresh, you really don’t need much seasoning or dressing.  I just squeezed a couple limes over top and it was heaven.  This makes a really great dish to bring to a cookout!! 

Ingredients

  • 2 Cups Cooked Quinoa

  • 3 Ears Corn, decobbed

  • 2 Avocados, diced

  • 1/4 Red Onion, diced

  • 2 Roma Tomatoes, diced

  • 1 Can Pinto or Black Beans, drained and rinsed

  • 1 Tbs Cilantro

  • 2 Limes

  • 1 Serrano Chili, finally diced

Directions

  • Prepare the quinoa per package instructions; 1 cup quinoa to 2 cups water. Fluff and set aside to cool before mixing with other ingredients.
  • Remove the kernels from three ears of corn. Dice two avocados. Drain and rinse a can of pinto or black beans. Dice half a small red onion. Dice two roma or vine ripe tomatoes. Finely chop a tablespoon of cilantro. Finely dice one serrano or jalapeño pepper.
  • Once quinoa has cooled, mix in a large serving bowl with other ingredients. Add lime juice and a pinch of salt for dressing.

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2 Comments

  1. …and you will plan a trip to visit your cousin in the land of quinoa, right? I will further intice you by letting you know we have a pretty groovy wood buring oven out in the courtyard…and really mind boggling markets to get provisions..a hundred or so potato varieties, tons on quinoa, fish, fruits, ect…Ecuador. Coffee in our backyard…waiting for you anytime!

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