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.

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.

Mexican quinoa salad ingredients

• Quinoa, if you wish you could sub with brown rice
• Tomato+ onion+ cilantro + jalapeño= PICO DE GALLO
• Black beans+hominy
• Corn, I use frozen corn kernels
• Avocado, make sure you use a firm and ripe avocado
• Pumpkin seeds you can sub with sunflower seeds
• Creamy cilantro dressing

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.

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• How to cook quinoa
• Easiest Mexican quinoa salad
• Greens, quinoa and black beans salad with creamy and healthy cilantro mint dressing
• 10-minute Almond butter noodles
• Quinoa summer salad with avocado and strawberries

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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

  

1x2x3x

• 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

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

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