Mexican Quinoa Salad With Lime Vinaigrette Recipes

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 WITH LIME VINAIGRETTE

Steps:

• Cook the quinoa according the package instructions and set aside in a large bowl.
• While the quinoa is cooking, dice the onion and pepper and cook in 2 tablespoons of olive oil over medium heat until soft, about 5-7 minutes.
• When onions and pepper are soft, add the drained black beans, corn and spices. Cook until corn is thawed.
• Pour the warm veggie mixture over the quinoa. Add the quartered cherry tomatoes and diced avocado.
• In a separate bowl, whisk together the lime juice and olive oil. Season with salt and pepper. Pour dressing over the quinoa salad and toss together until all veggies are coated.

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.

BLACK BEAN & QUINOA SALAD WITH CILANTRO LIME VINAIGRETTE

Steps:

• Cook Quinoa as directed on package (I use Bob's red mill. 1 3/4 cup water and 1 cup dry Quinoa).
• While Quinoa is cooking, place Cilantro, lime juice, red wine vinegar, agave, olive oil, salt and pepper in a blender or food processor and pulse.
• Toss finished Quinoa in a large bowl with black beans, red pepper, and onion.
• Pour cilantro lime vinaigrette over Quinoa salad and let marinate for atleast 30-45 minutes.
• (Note: I added everything up myself using calorie king- and it can out to be 260cal, 11g fat, 5g fiber per serving).

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.