Quinoa Mexi Lime Salad Recipes

MEXICAN QUINOA SALAD WITH CHILI LIME DRESSING

Mexican Quinoa Salad with Chili Lime Dressing image

This healthy Mexican Quinoa Salad is a quick, easy, and gloriously make-ahead dish! Tossed in a speedy homemade chili lime dressing, this fiesta quinoa bowl is full of flavor!

Provided by Jenn Laughlin - Peas and Crayons

Time 28m

Number Of Ingredients 16

Ingredients

1.5 cups quinoa
2 + 1/4 cups water
1-2 bell peppers ((any color))
2 cups black beans
2 large ripe tomatoes
1 cup corn
1/2-1 cup finely chopped onion ((red or white))
1/4 cup fresh chopped cilantro or scallions
1/3 cup avocado oil
2 TBSP white wine vinegar
1 TBSP lime juice (plus extra to taste)
1 clove garlic ((peeled and minced))
1 tsp chili powder
1/2 tsp cumin
1/4 tsp salt (or season to taste)
1/4 tsp pepper

Steps:

First rinse and drain your quinoa using a mesh strainer or sieve.
Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!

Nutrition Facts : Calories 290 kcal, Carbohydrate 38 g, Protein 9 g, Fat 11 g, SaturatedFat 1 g, Sodium 83 mg, Fiber 7 g, Sugar 2 g, ServingSize 1 serving

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

Ingredients

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

QUINOA MEXI-LIME SALAD

QUINOA MEXI-LIME SALAD image

Categories Salad Bean Tomato Vegetarian Quick & Easy Corn Healthy

Yield 8

Number Of Ingredients 14

Ingredients

1Â¼ cup quinoa, dry and rinsed
2Â½ cups PacificÂ® Organic Low Sodium Chicken Broth
15-ounce can reduced sodium black beans, drained and rinsed
15.25-ounce can whole kernel sweet corn, drained and rinsed
1 red bell pepper, diced
6 green onions, thinly sliced
Â¼ cup fresh cilantro, chopped
1 jalapeÃ±o pepper, seeds and ribs removed, finely diced
â cup lime juice
Â¼ cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon cumin
Â½ teaspoon salt
Â½ teaspoon black pepper

Steps:

1. In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed. 2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeÃ±o. Add the cooled quinoa and stir to mix all ingredients well. 3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper. 4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.

QUINOA MEXI-LIME SALAD RECIPE - (4.2/5)

Quinoa Mexi-Lime Salad Recipe - (4.2/5) image

Provided by SkinnyMom

Number Of Ingredients 14

Ingredients

1 1/4 cup quinoa, dry and rinsed
2 1/2 cups Pacific® Organic Low Sodium Chicken Broth
15-ounce can reduced sodium black beans, drained and rinsed
15.25-ounce can whole kernel sweet corn, drained and rinsed
1 red bell pepper, diced
6 green onions, thinly sliced
1/4 cup fresh cilantro, chopped
1 jalapeño pepper, seeds and ribs removed, finely diced
1/3 cup lime juice
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

1. In a medium saucepan over medium-high heat, add the quinoa and chicken broth. Bring to a boil, reduce to a simmer, cover, and continue cooking for 12 to 15 minutes until the seeds are translucent and they have spiraled out from each seed. 2. In a large bowl, mix the black beans, corn, red bell pepper, green onions, cilantro and diced jalapeño. Add the cooled quinoa and stir to mix all ingredients well. 3. In a small bowl, whisk together the lime juice, olive oil, red wine vinegar, cumin, salt and black pepper. 4. Pour the lime mixture over the quinoa mixture and stir to evenly combine, serve chilled.

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ISABEL EATS

Make the dressing: Whisk all of the dressing ingredients together in a bowl or combine them in a mason jar. Seal the lid and give it a good shake to bring all of the flavors together. Dress the salad: Pour the dressing into the cooked and cooled quinoa along with the black beans, corn, tomatoes, onion, and crumbled cheese.
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