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
CHICKEN, AVOCADO CREAM AND QUINOA SALAD-IN-A-JAR
Enjoy a layered lunch with this portable, Mexican-inspired salad. Layer quinoa, corn, chicken, salsa and homemade avocado crema in wide-mouthed glass jars with lids. A staple in Bolivian and Peruvian cooking, quinoa is a nutrition powerhouse, sometimes called a "supergrain." To save time, make a big batch and freeze it in resealable bags for up to 1 month.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 salads
Number Of Ingredients 15
Steps:
- Make the quinoa: Bring the quinoa and 1 1/4 cups water to a boil in a large saucepan over medium-high heat. Cover, reduce heat to medium-low and gently simmer until the quinoa is tender (the little tails will pop out) and most of the water is absorbed, 20 to 25 minutes. Drain off any excess water. Stir in the cilantro, scallions, oil and 1/2 teaspoon salt. Serve warm or at room temperature. (The quinoa can be cooled, covered and refrigerated for up to 2 days. Microwave just enough to take the chill off, about 2 minutes, stirring about halfway through.)
- Make the avocado cream: Process or blend the avocado, sour cream, Parmesan, lime juice, 1 to 2 tablespoons water, cayenne and 3/4 teaspoon salt in a food processor or blender until smooth and creamy.
- If the corn still has a chill, microwave it for about 1 minute.
- Assemble the salads: Using four 16-ounce wide-mouthed glass jars with lids, divide the quinoa evenly among the jars, then add the following in separate layers: the corn, chicken, salsa, avocado cream and pepitas. Pack the crushed tortilla chips (about 1/4 cup per salad) and lime wedges in separate small containers for transporting.
- Just before serving, transfer the jarred ingredients to a large bowl, add the tortilla chips and a squeeze of lime juice and toss.
MEXICAN CHICKEN QUINOA BOWL
Mexican spiced chicken and veggies with a variety of fun toppings, all served over quinoa.
Provided by Rena
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- To prepare the chicken marinade, pour the lime juice,3 tablespoons olive oil and water in a large resealable bag. Add the honey, salt, cumin, garlic powder, black pepper, onion powder and chili powder to the bag.
- Seal bag and shake to combine. Add the chicken to the bag of marinade, seal and place in the fridge - marinate at least 2 hours or up to 8 hours.
- In a large pan, heat the 2 teaspoons of olive oil over medium-high heat. Add the peppers and onions and cook for 5-6 minutes or until tender and slightly charred. Season to taste with salt and pepper.
- Remove the peppers and onions from the pan; place them on a plate and cover with foil to keep warm.
- Wipe out the pan with a paper towel then remove chicken from the marinade and add it to the pan. Cook over medium heat for 4-5 minutes on each side or until cooked through.
- Cut the chicken into cubes. Divide the quinoa evenly between four bowls. Top the quinoa with the chicken, vegetables, black beans, corn, salsa, and sour cream, then serve.
Nutrition Facts : Calories 589 kcal, Carbohydrate 67 g, Protein 39 g, Fat 19 g, SaturatedFat 4 g, Cholesterol 78 mg, Sodium 1078 mg, Fiber 14 g, Sugar 10 g, ServingSize 1 serving
MEXICAN CHICKEN QUINOA SALAD
A quick and easy way to make a delicious healthy meal!
Provided by Deemcgee
Categories Salad Grains Quinoa Salad Recipes
Time 45m
Yield 4
Number Of Ingredients 15
Steps:
- Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
- Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
- Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.
Nutrition Facts : Calories 299.7 calories, Carbohydrate 32.5 g, Cholesterol 35 mg, Fat 11.3 g, Fiber 7.3 g, Protein 17.6 g, SaturatedFat 2.3 g, Sodium 911.9 mg, Sugar 6 g
ONE PAN MEXICAN QUINOA
Wonderfully light, healthy and nutritious. And it's so easy to make - even the quinoa is cooked right in the pan!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.
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 (+ MORE QUINOA SALAD RECIPES)
Make this light and refreshing Mexican quinoa salad made with cooked quinoa, plump cherry tomatoes, black beans, corn, and a limey vinaigrette.
Provided by Lee Funke
Categories Salad
Time 35m
Number Of Ingredients 17
Steps:
- In a medium saucepan, bring 1 cup of quinoa and 2 cups of water to a boil. Reduce heat to low, cover, and let simmer for 20 minutes or until all water is absorbed.
- Once quinoa is cooked, place in a large Tupperware and let chill in the refrigerator for 2 hours.
- Prepare dressing by placing all ingredients into a mason jar. Put cap on and shake until combined.
- Prepare salad, by mixing together cooked quinoa, black beans, sweet corn, cherry tomatoes, and red onion. Mix until combined. Then, pour on dressing and mix again.
Nutrition Facts : Calories 307 kcal, Sugar 4 g, Fat 7 g, Carbohydrate 35 g, Fiber 8 g, Protein 9 g, ServingSize 1 serving
MEXICAN QUINOA SALAD
The most delicious Mexican Quinoa Salad of all times. Healthy avocado, black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.
Provided by Lorena Grater
Categories Main Course Salad Side
Time 20m
Number Of Ingredients 12
Steps:
- Add quiona, water, and sea salt to the Instant Pot. Place the trivet inside and place the cob of corn on top. Seal and set to 1 minutes on high pressure. Wait for full natural pressure release. For stove-top instructions see above in blog post.
- In the meantime, finely chop red onion, dice tomato, chop cilantro, deseed and finely chop jalapeño, and set everything aside.
- Cut off kernels of cooked cob of corn and set aside.
- Cut avocado in half, pit and peel, and then dice. Do this last right before assembling the salad to keep fresh longer.
- Assemble the salad by fluffing the quinoa and adding to a large salad bowl, then add chopped vegetables and fruits as well as black beans. Season with sea salt, pepper, and lime juice, then mix and serve.
Nutrition Facts : Calories 261 kcal, Carbohydrate 43 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 177 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving
HEALTHY MEXICAN CHICKPEA SALAD
This Healthy Mexican Chickpea Salad recipe is fresh, easy to make and packed with nutritious ingredients ready in only 15 minutes! (gluten free + vegetarian + vegan)
Provided by Isabel Eats
Categories Side
Time 15m
Number Of Ingredients 12
Steps:
- In a large bowl, add chickpeas, red onions, cherry tomatoes, jalapeños, cilantro and avocados. Stir together and set aside.
- For the dressing: in a small bowl, add olive oil, white wine vinegar, lime juice, minced garlic, salt and pepper. Whisk until combined.
- Pour the dressing onto the mixed chickpea salad and stir to combine. Cover and refrigerate for 15 minutes until chilled, or enjoy immediately.
Nutrition Facts : ServingSize 1 /6 of recipe, Calories 245 kcal, Carbohydrate 16 g, Protein 8 g, Fat 14 g, SaturatedFat 2 g, Sodium 357 mg, Fiber 8 g, Sugar 5 g
MEXICAN QUINOA AND CHICKEN SALAD
Steps:
- In a medium saucepan, combine the quinoa and 1 cup water. Bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, still covered, for 12 minutes.
- Stir in the corn. Simmer, covered, for 3 to 4 minutes, or until the water is absorbed, the quinoa is translucent and tender, and the corn is crisp-tender. Remove from the heat. Set aside.
- In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water. Set aside.
- In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeño. Add the quinoa mixture, tossing to combine. Drizzle with the lime juice mixture, tossing to combine.
- Place the lettuce leaves on plates. Spoon the salad onto the lettuce.
- Cook's Tip on Quinoa
- Mildly flavored and high in protein, quinoa is nutritious and cooks quickly. Try it in place of rice or couscous in recipes or as a side dish. Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance. If the quinoa is not prerinsed, put it in a fine-mesh sieve and rinse it under cold running water to be sure to get rid of the coating.
- Nutrition Information
- (Per serving)
- Calories: 277
- Total fat: 4.5g
- Saturated: 1.0g
- Trans: 0.0g
- Polyunsaturated: 1.5g
- Monounsaturated: 1.5g
- Cholesterol: 66mg
- Sodium: 91mg
- Carbohydrates: 28g
- Fiber: 4g
- Sugars: 5g
- Protein: 31g
- Calcium: 38mg
- Potassium: 732mg
- Dietary Exchanges
- 1 1/2 starch
- 1 vegetable
- 3 very lean meat
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From projectmealplan.com
5/5 (1)Total Time 45 minsCategory LunchCalories 538 per serving
- Place chicken breasts on a foil lined sheet pan. Coat each side with avocado oil, salt, pepper, cumin, chili powder and smoke seasoning, remembering to only put half of the noted amount on each side.
- Place in the oven for 25 minutes. Check the temperature after that time, and continue cooking until the internal temperature of the thickest part of the chicken reaches 165 degrees.
- While the chicken is cooking, begin working on the quinoa dish. Heat oil in a large skillet over medium high heat. When hot, add the jalapeños and onion. Cook for 4-5 minutes, stirring frequently. Add garlic to the pan and cook for 1 minute, stirring frequently.
EASY MEXICAN QUINOA SALAD RECIPE - W/ CHILI LIME DRESSING
From showmetheyummy.com
5/5 (4)Total Time 20 minsCategory Lunch, Salad, Side DishCalories 281 per serving
- Place cooled quinoa, black beans, corn, onion, peppers, cilantro, feta, chili lime vinaigrette, and lime juice into a large bowl.
MEXICAN QUINOA AND CHICKEN SALAD RECIPE - EAT THIS NOT …
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QUINOA-BLACK BEAN SALAD RECIPE - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 20 minsCategory Healthy Arugula RecipesCalories 458 per serving
- Preheat a gas grill or charcoal grill to medium (350-400 degrees F). Grill corn, uncovered and turning occasionally, until tender and charred on all sides, about 10 minutes. Grill zucchini, uncovered and turning once, until charred and tender, about 2 minutes per side. (Alternatively, heat a grill pan coated with cooking spray over medium-high heat. Grill corn, turning occasionally, until charred and tender, 4 to 5 minutes. Grill zucchini, turning once, until charred and tender, about 2 minutes per side.) Coarsely chop zucchini and cut kernels from the cobs.
- Whisk oil, lime juice and cumin in a large bowl. Add the zucchini, the corn, quinoa, arugula, beans and half each of pico de gallo, cilantro, cheese and avocado. Gently toss to combine.
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From mealsbymolly.com
Estimated Reading Time 3 mins
- Add the rinsed quinoa and vegetable broth to a pot and bring to a boil. Reduce the heat, cover and simmer until the quinoa is soft and has absorbed all of the liquid. About 15-20 minutes. Cook times may vary depending on the size of your pot.
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From cookingonthefrontburners.com
4.4/5 (23)Total Time 40 minsCategory Side DishCalories 346 per serving
- Place the quinoa and water (or broth) in a medium saucepan, bring to boil then cover and cook for 15 minutes or until done. Let rest with top on for about 5 minutes
- In a large bowl combine the peppers, onion, black beans, corn, cilantro and avocado - toss gently until mixed and set aside
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- When the quinoa has cooled a bit add to the veggies, toss to mix and then drizzle the dressing over and mix again.
MEXICAN QUINOA SALAD (GLUTEN-FREE, VEGAN) - CURRYTRAIL
From currytrail.in
4.6/5 (5)Category SaladCuisine MexicanCalories 318 per serving
- Place quinoa in a fine mesh sieve. Rinse thoroughly under running cold water. Rub and swish quinoa with your hand while rinsing. Add quinoa into the broth with a pinch of salt. Bring it to boil. Turn down the heat, cover and cook until done, about 15 minutes. Uncover, you should see tiny spiral around the quinoa seeds. Gently fluff it with fork and let it cool.
- While quinoa cooks let’s prepare rest of the ingredients for the salad. Dice onions, tomatoes, bell peppers. Roast corn kernels until it gets charred. Finely chop jalapenos, cilantro. Whisk all ingredients for dressing in a small bowl and set aside.
- In a salad bowl mix prepped black beans, corn kernels, tomatoes, onions, cilantro, jalapeños, salt. Add cooled quinoa lime dressing and mix well.
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4.8/5 (17)Total Time 1 hrCategory Easy Dinner, Lunch, Lunch BoxCalories 577 per serving
- Combine all the marinade ingredients and mix well. Pour over chicken and allow to marinade for 30 minutes up to 24 hours.
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4.9/5 (12)Total Time 30 minsCategory Main Course, Side DishCalories 454 per serving
- Heat the oil in a large skillet with a tight-fitting lid over medium-high heat. Add the onion and bell pepper and cook until softened, about 4 minutes.
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5/5 (3)Estimated Reading Time 3 minsServings 8Total Time 25 mins
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From isabeleats.com
4.8/5 (6)Total Time 1 hr 25 minsCategory SideCalories 251 per serving
- Add quinoa and water or stock to a medium pot and bring it to a boil over high heat. Cover, reduce heat to low, and simmer for 10-12 minutes until the quinoa absorbs all the water and is fully cooked.
- Remove from heat and let it sit for 5 minutes. Transfer to a large bowl and fluff with a fork. Lightly cover with plastic wrap and refrigerate for 1 hour to cool.
- While the quinoa is cooling, make the dressing. Add all ingredients to a small bowl or mason jar, and whisk or shake together to combine. Cover and refrigerate until ready to serve.
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5/5 (23)Total Time 40 minsServings 4-6Calories 490 per serving
- Cook quinoa according to package directions and fluff with a fork. Transfer to a large bowl and let cool.
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4.3/5 (12)Total Time 30 minsCategory All RecipesCalories 229 per serving
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From recipes.timesofindia.com
5/5 (1)Total Time 30 minsCategory AppetizersCalories 275 per serving
- To prepare this delicious salad recipe, peel onion and cucumber and finely chop them in a bowl. Next, boil the black beans in a small pan on medium flame or you can pressure cook for 2 whistles as well. Then, wash and pressure cook quinoa as well for 2 whistles. Once done, keep aside all these things. Now, wash the corns and keep it aside too!
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From asouthernsoul.com
Cuisine American, MexicanCategory Salad, Side DishServings 8Total Time 20 mins
- Rinse 1 cup quinoa in a fine mesh strainer under water until it runs clear. Add quinoa to instant pot along with 1 cup of chicken or vegetable stock or water. Add 1 teaspoon salt. Place lid on instant pot and turn vent knob to seal. Cook on high pressure for 2 minutes. Allow pressure to release naturally for 7 minutes then do a quick release. Carefully remove lid and fluff quinoa with a fork. Let cool.
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Reviews 31Category Lunch, Main, SaladCuisine American, MexicanTotal Time 25 mins
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