Mexican Quinoa Salad

I know you love to eat healthy, and I know that you love recipes that come together really fast. This Mexican quinoa salad is for you. It has lots of flavor, texture, and fresh produce, a perfect vegan meal.

Mexican quinoa salad

About this recipe

I know this is so delicious. And believe me when I tell you, this vegan Mexican quinoa salad is perfect for everyone. When I was testing it, I shared it a lot and then asked for opinions. Every single opinion was positive, some asked me for the recipe and others for my method for cooking quinoa.

salad ingredients

Mexican quinoa salad ingredients

quinoa and corn in a pot




How to Make the Mexican Quinoa salad

  • In a large pot cook your quinoa
  • When quinoa is done, fluff and let cool for about 5-10 minutes. Add the olive oil, red onion, frozen corn kernels, posole, black beans, jalapeño, lime juice and finally the chopped tomato.
  • Finish with diced avocado, chopped cilantro, and the pumpkin seeds.
  • Serve with creamy cilantro sauce.
mexican quinoa salad

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Mexican Quinoa Salad

This recipe for Mexican Quinoa Salad is very easy to prepare, it is fresh, healthy, delicious and comes together really fast.
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course
Cuisine Mexican
Servings 8 people
Calories 549 kcal

Equipment

  • 6-qt sauté pan with a lid

Ingredients
  

  • 2 cups quinoa
  • 3 cups water
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 cup chopped red onion
  • 2 cups frozen corn kernels
  • 1 can 454 gr /1 lb posole
  • 1 ½ cups of black beans or 1 can without liquid
  • 1 bunch chopped cilantro
  • 1 jalapeno pepper chopped
  • 1 cup of tomato chopped
  • 2 limes juice
  • ¼ cup pumpkin seeds
  • 1 diced avocado

Creamy cilantro dressing

  • 1 bunch cilantro
  • ¼ cup pumpkin seeds
  • 2 cloves garlic
  • 2 scallions white and green part
  • ½ jalapeno pepper
  • 2 tablespoons lemon juice
  • 2 tablespoons rice vinegar
  • ¾ cup olive oil
  • A good pinch of salt

Instructions
 

  • In a large pot add the quinoa and water, cover and let it cook for about 15-18 minutes.
  • When quinoa is done, fluff and let cool for about 5-10 minutes. Add the olive oil, red onion, frozen corn kernels, posole, black beans, jalapeño, lime juice and finally the chopped tomato.
  • Finish with diced avocado, chopped cilantro, and the pumpkin seeds.
  • Serve with the creamy cilantro sauce.

To make the creamy cilantro sauce:

  • Put all the ingredients in the blender. Blend until everything is well incorporated. Taste and adjust the seasoning if necessary.

Notes

This recipe does not stores well, it is best when eating  the day you make it.

Nutrition

Serving: 1cupCalories: 549kcalCarbohydrates: 49gProtein: 12gFat: 36gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 1gSodium: 387mgPotassium: 677mgFiber: 10gSugar: 4gVitamin A: 320IUVitamin C: 18mgCalcium: 55mgIron: 4mg
Keyword easy vegan salad, mexican vegan salad, quinoa salad, vegan quinoasalad

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #brownsugarandvanilla so we can all see your creations.

This post was sponsored by Royal Prestige® in August 2019.

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