Mexican Quinoa Salad With Cilantro Lime Dressing Food
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
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- Prepare quinoa first by thoroughly rinsing 1/2 cup of uncooked quinoa in a fine-mesh strainer then bringing it to a boil with 1 cup water or broth in a small saucepan. Once boiling, reduce heat to simmer, cover and cook on low for 15-20 minutes.
- Prepare all other salad ingredients by chopping bell pepper and avocado, and dicing onion. Heat 1 tbsp coconut oil in a saucepan. Add onions and diced bell peppers and fry for 2 minutes, adding spices and the oregano after 2 minutes. Fry a minute more and add corn and black beans into the pot. Seasoning with somre more salt if needed.
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- Over medium-high heat, place the onion and garlic in a large saucepan with a few tablespoons of water. Saute for 4-5 minutes until onion is softened, adding a little water as necessary to prevent sticking. Add chili powder and oregano and cook until fragrant. Add the diced tomatoes with their juices, quinoa and 1 1/2 cups of water. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. Turn off the heat and set aside.
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