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
QUINOA MEXI-LIME SALAD RECIPE - (4.2/5)
Provided by SkinnyMom
Number Of Ingredients 14
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.
QUINOA MEXI-LIME SALAD
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.
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
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