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 10mins
Cook Time 20mins
Course Main Course
Cuisine Mexican vegan food
1cupchopped red onion
2cupsfrozen corn kernels
1can 454 gr /1 lb posole
1 ½cupsof black beans or 1 canwithout liquid
1bunch chopped cilantro
Creamy cilantro dressing
2scallionswhite and green part
2tablespoons lemon juice
2tablespoons rice vinegar
¾cup olive oil
A good pinch of salt
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.