Best 6 Amazing Mexican Quinoa Salad Recipes
Get ready to tantalize your taste buds with a delectable culinary creation: the amazing Mexican quinoa salad. This vibrant and flavorful salad combines the goodness of quinoa, a nutrient-rich grain, with an array of Mexican-inspired ingredients. Imagine tender quinoa tossed with a tangy cilantro-lime vinaigrette, juicy tomatoes, crisp bell peppers, sweet corn, and a medley of tantalizing spices. Bursting with vibrant colors and bold flavors, this salad is a true fiesta for your senses. Discover how to craft this exquisite dish in the comfort of your own kitchen, transforming your next meal into a memorable celebration of Mexican flavors.
Check out the recipes below so you can choose the best recipe for yourself!
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
Steps:
- Melt butter over medium-high heat until sizzling. Add quinoa; stir to coat. Continue cooking 3-5 minutes or until quinoa is lightly browned. Add vegetable broth; continue cooking until mixture comes to a boil. Cover; reduce heat to low. Cook 20 minutes. Fluff with fork; set aside.
- Whisk all dressing ingredients in bowl until combined.
- Combine cooked quinoa, vegetables and dressing in large serving bowl, toss lightly. Refrigerate at least 30 minutes to blend flavors.
- Garnish with fresh cilantro leaves, if desired.
Nutrition Facts : Calories 250 calories, Fat 13 grams, SaturatedFat grams, Transfat grams, Cholesterol 5 milligrams, Sodium 550 milligrams, Carbohydrate 31 grams, Fiber 6 grams, Sugar grams, Protein 7 grams
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
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
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
ZESTY MEXICAN QUINOA SALAD
Make and share this Zesty Mexican Quinoa Salad recipe from Food.com.
Provided by sharikasree7
Categories Mexican
Time 1h30m
Yield 2 2, 2 serving(s)
Number Of Ingredients 11
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!
Nutrition Facts : Calories 1007.9, Fat 25.3, SaturatedFat 5.1, Cholesterol 53.2, Sodium 450.9, Carbohydrate 147.9, Fiber 32.7, Sugar 5.6, Protein 52.4
Tips:
- Use a good quality quinoa. Organic quinoa is a great option.
- Rinse the quinoa thoroughly before cooking. This will remove any saponins, which can make the quinoa taste bitter.
- Cook the quinoa according to the package directions. Be sure to use the correct ratio of water to quinoa.
- Once the quinoa is cooked, let it cool slightly before adding it to the salad.
- Use fresh, ripe vegetables in your salad. This will give the salad the best flavor.
- Don't be afraid to experiment with different variations of the salad. You can add different vegetables, fruits, or nuts to create your own unique recipe.
Conclusion:
This Mexican quinoa salad is a delicious and healthy dish that is perfect for any occasion. It is easy to make and can be tailored to your own dietary needs. Whether you are looking for a light lunch or a hearty dinner, this salad is sure to please everyone at the table. So next time you are looking for a new recipe to try, give this Mexican quinoa salad a try. You won't be disappointed!
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