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.

Mexican quinoa salad

And I’m 100% sure that you are going to love it. It is done in one big pot. Yes, in the same pot that you cook the quinoa, you mix the rest of the ingredients and voilá… dinner/lunch comes together in a blink. This quinoa salad has:

  • quinoa
  • tomato+ onion+ cilantro + jalapeño= PICO DE GALLO
  • black beans+hominy
  • corn
  • avocado
  • pumpkin seeds
  • And… creamy cilantro dressing
salad ingredients

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.

quinoa and corn in a pot

But my favorite part is that you can cook waterless and with no or very little oil. This cookware has a proven cooking method that preserves the nutritional value and flavor of your dishes. How cool is that???





But, let me tell you a bit more about this recipe. I used the 6qt dutch oven from Royal Prestige Novel cookware set. And yes, I just used one pot, isn’t it great?? I love this pot size because you can cook without a problem 2 cups of quinoa and have extra space to mix in the rest of the ingredients.

mexican quinoa salad

So here is the recipe for this amazing and delicious Mexican Quinoa salad and I hope you like it as much as me and my family did. And swhen you prepare this recipe don’t forget to share it on Instagram, FB or save it for later on Pinterest.

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
Course Main Course
Cuisine Mexican vegan food
Servings 8 people
Calories 554 kcal

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 (6 qput the water, quinoa, and cover. If you use Royal Prestige pots, leave the valve open. Leave at medium-high temperature for approximately 6-8 minutes.
  • With the Royal Prestige pots, wait for the valve to whistle, uncover and add the salt; Cover again with the valve open. When it whistles again, lower the temperature, close the valve and cook for another 10-12 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.

Video

Nutrition

Calories: 554kcalCarbohydrates: 50gProtein: 12gFat: 36gSaturated Fat: 5gSodium: 380mgPotassium: 663mgFiber: 10gSugar: 3gVitamin A: 311IUVitamin C: 17mgCalcium: 52mgIron: 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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