Mexican Quinoa Salad
This recipe for Mexican Quinoa Salad is very easy to prepare, it is fresh, healthy, delicious and comes together really fast.
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
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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