Zesty Mexican Quinoa Salad Recipes

MEXICAN QUINOA SALAD

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.

QUINOA VEGGIE SALAD WITH ZESTY VINAIGRETTE

Steps:

• Bring the quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large bowl and refrigerate until cold, about 1 hour.
• Place the vinegar, salt, pepper, lemon juice, and mustard into a blender. Drizzle in the oil while blending at high speed until the dressing is thick.
• Add the cucumbers, bell pepper, red onion, tomato, and olives to the bowl with the quinoa. Pour the dressing overtop and gently fold until evenly mixed.

ZESTY MEXICAN QUINOA SALAD

Steps:

• Fluff quinoa with fork. Combine beans, chicken, corn, bell pepper, lime juice, cilantro and garlic.
• Add to quinoa. Mix gently but thoroughly.
• Add desired amount of salsa, salt and pepper.
• Garnish with avocado slices. Chill and dig in!

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.

ZESTY QUINOA SALAD

Steps:

• Bring quinoa and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 10 to 15 minutes. Set aside to cool.
• Whisk olive oil, lime juice, cumin, 1 teaspoon salt, and red pepper flakes together in a bowl.
• Combine quinoa, tomatoes, black beans, and green onions together in a bowl. Pour dressing over quinoa mixture; toss to coat. Stir in cilantro; season with salt and black pepper. Serve immediately or chill in refrigerator.

SPICY QUINOA SALAD

Steps:

• In a bowl, rinse quinoa several times with cold water.
• In a large pot, bring the 2 cups of water to a boil, add the quinoa and simmer for 20 minutes or until all liquid is absorbed.
• While quinoa is cooking, combine half of the honey, lemongrass, garlic and peppers in a small bowl.
• Prepare the cranberries by whizzing them in a food processor with the remaining honey and lime juice until the cranberries are mere flecks and the mixture is a beautifully vibrant red.
• When quinoa has cooked, stir in the lemongrass mixture and the cranberry mixture until combined.
• Finally, add the mint, cilantro and red onion to the quinoa and mix thoroughly.
• Set the quinoa salad in a covered bowl in the refrigerator for at least an hour to chill before serving.

MEXICAN QUINOA SALAD

Steps:

• Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and cool.
• When the quinoa has cooled, add the remaining ingredients. Taste and adjust the seasonings if necessary. You can serve it right away, but it's better to let the flavors marry in the refrigerator for a few hours.