This recipe for Mexican Quinoa Salad is very easy to prepare, it is fresh, healthy, delicious and comes together really fast.
10 minutesmins
20 minutesmins
30 minutesmins
8people
Calories: 549kcal
Ingredients
2cupsquinoa
3cupswater
1teaspoonsalt
¼cupolive oil
1cupchopped red onion
2cupsfrozen corn kernels
1can 454 gr /1 lb posole
1 ½cupsof black beans or 1 canwithout liquid
1bunch chopped cilantro
1jalapeno pepperchopped
1cupof tomatochopped
2limesjuice
¼cuppumpkin seeds
1diced avocado
Creamy cilantro dressing
1bunch cilantro
¼cuppumpkin seeds
2clovesgarlic
2scallionswhite and green part
½jalapeno pepper
2tablespoons lemon juice
2tablespoons rice vinegar
¾cup 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.