Mexican Quinoa Salad Recipes

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MEXICAN QUINOA SALAD



Mexican Quinoa Salad image

Fresh vegetables and a tangy lime cilantro dressing complement the savory quinoa in this cold salad.

Provided by Land O'Lakes

Categories     Rice and Grains     Salad     Grain     Corn     Cilantro     Savory     Cooking     Herb     Vegetable     Side Dish     Side Dish

Yield 6 servings

Number Of Ingredients 20

Quinoa
1 tablespoon Land O Lakes® Butter
3/4 cup uncooked quinoa
1 1/2 cups vegetable broth
Dressing
1/4 to 1/3 cup chopped fresh cilantro leaves
1/4 cup vegetable oil
1/4 cup lime juice
1 teaspoon finely chopped fresh garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
Salt, if desired
Pepper, if desired
Vegetables
1 cup frozen whole kernel corn *
1/2 cup red onion, chopped
1 small (1/2 cup) red bell pepper, chopped
1 (15-ounce) can black beans, rinsed, drained
1 teaspoon finely chopped fresh garlic
Cilantro leaves, if desired

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 (+ MORE QUINOA SALAD RECIPES)



Mexican Quinoa Salad (+ More Quinoa Salad Recipes) image

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

1 cup quinoa (uncooked)
2 cups water
15 oz. can of black beans (rinsed)
15 oz can sweet corn
1 pint cherry tomatoes halved
1/4 large red onion (minced)
2 large avocados (sliced (for serving))
1/3 cup olive oil
1/4 cup chopped cilantro (fresh)
1 tablespoon apple cider vinegar
1 lime (juiced (1/4 cup lime juice))
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon honey
pinch of smoked paprika
1/8 teaspoon salt

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



Mexican Quinoa Salad image

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

1 cup quinoa
1-1.5 cups water
1 cob corn (or 1/2 cup cooked kernels)
1/4 red onion
1 cup cooked black beans
2 tomatoes
1 avocado ((ripe but firm) )
1/2 cup cilantro
1 jalapeño
2 limes
salt
pepper

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

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

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

AMAZING MEXICAN QUINOA SALAD



Amazing Mexican Quinoa Salad image

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

2 cups cooked quinoa
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can corn
1 red onion, chopped
1 cup cooked brown rice
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
¾ cup olive oil
⅓ cup red wine vinegar
1 tablespoon chili powder, or to taste
2 cloves garlic, mashed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

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

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