Best 2 Tex Mex Quinoa Salad Recipes

TEX-MEX CHICKEN QUINOA

Tex-Mex Chicken Quinoa image

Provided by Min Kwon, M.S., R.D.

Time 10m

Yield 1 serving

Number Of Ingredients 10

Ingredients

2 tablespoons salsa
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and freshly ground black pepper
1 teaspoon olive oil
1/4 cup diced red onion
1/2 cup cooked chicken, roughly chopped
1/2 cup cooked quinoa
1/4 cup black beans
Suggested toppings: diced avocado, shredded cheese, chopped fresh cilantro, freshly squeezed lime juice

Steps:

In a large mug or small bowl, combine the oil and red onion. Microwave until softened, 1 to 2 minutes. Add the chicken, quinoa, beans, salsa, cumin, chili powder and salt and pepper to taste then stir and microwave for another minute or two. Serve with toppings of your choice.

Nutrition Facts : Calories 393 calorie, Fat 11 grams, SaturatedFat 1 grams, Sodium 266 milligrams, Carbohydrate 37 grams, Fiber 7 grams, Protein 36 grams

MEXICAN QUINOA SALAD

Mexican Quinoa Salad image

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

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 ½ cups cooked quinoa
1 cup frozen corn
1 red bell pepper, diced
½ cup chopped green onion
½ cup finely chopped cilantro, plus more for garnish
1 teaspoon minced garlic
½ cup olive oil
1 lime, juiced
2 tablespoons honey
6 pickled jalapeno pepper slices, chopped
¼ teaspoon dry mustard
¼ teaspoon paprika

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

### Tips - For a vegan version of this salad, use plant-based feta cheese or crumbled tofu. - To make this salad ahead of time, cook the quinoa and vegetables according to the directions and let them cool completely. Then, combine all of the ingredients in a large bowl and refrigerate for up to 3 days. When you're ready to serve, bring the salad to room temperature and toss with the dressing. - If you don't have any fresh corn on the cob, you can use frozen corn kernels. Just thaw them before adding them to the salad. - To add a bit of spice to this salad, add a pinch of chili powder or cumin to the dressing. - For a more flavorful salad, use grilled or roasted vegetables. ### Conclusion This Tex-Mex quinoa salad is a delicious and healthy way to enjoy your favorite Mexican flavors. It's perfect for a light lunch or dinner, and it's also a great side dish for grilled chicken or fish. The salad is packed with protein, fiber, and vitamins, and it's also low in calories and fat. So, what are you waiting for? Give this recipe a try today!