Mexican Quinoa Salad Food

MEXICAN QUINOA SALAD (+ MORE QUINOA SALAD RECIPES)

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.

MEXICAN QUINOA SALAD

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.

MEXICAN QUINOA SALAD

Steps:

• Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and cool.
• When the quinoa has cooled, add the remaining ingredients. Taste and adjust the seasonings if necessary. You can serve it right away, but it's better to let the flavors marry in the refrigerator for a few hours.

MEXICAN QUINOA SALAD

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.

AMAZING MEXICAN QUINOA SALAD

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.

ZESTY MEXICAN QUINOA SALAD

Steps:

• Fluff quinoa with fork. Combine beans, chicken, corn, bell pepper, lime juice, cilantro and garlic.
• Add to quinoa. Mix gently but thoroughly.
• Add desired amount of salsa, salt and pepper.
• Garnish with avocado slices. Chill and dig in!