Mexican Quinoa Salad
Are you a fan of Quinoa (keen-wah)??? Quinoa is one of my favorite grains, except for oatmeal of course! I made a greek Quinoa salad a few weeks ago which was mighty delicious. I decided to make another type of Quinoa salad on Mother’s day. My mom wanted Mexican for dinner, so I decided that it would be the perfect time to try my recipe out! I was super proud of the way this recipe turned out because I made it entirely from scratch. I usually will look at other recipes for inspiration but I totally winged this one. It turned out fabulous! My family and I liked it even better than my Greek quinoa salad!
This quinoa salad has lots of protein, fiber, and healthy complex carbohydrates. I love the crunchiness that they vegetables add, and how filling this salad is. The black beans, avocado, and corn really give it staying power to keep you full for hours! This dish is perfect as a side, main course, for dinner, lunch, or even as a snack! I topped some of the leftovers with pico de gallo the next night for dinner and it was delicious!
Mmmm check out all of those delicious colors! I try to eat as many different colors each day. More colors = more vitamins & nutrients.
This recipe uses common foods, seasonings, and spices that are all cost friendly! The ingredients you will need are:
1 medium semi firm/ripe avocado
4 campari tomatoes
1 can black beans
1/2 cup finely chopped red onion
3 green onion stalks
2 cups frozen corn (about 2/3 of bag)
1/4 cup chopped cilantro
1.5 cups dry white quinoa
2 tablespoons olive oil
2 tablespoons white wine vinegar
Juice of 1 lime
2 teaspoons chili powder
1/ teaspoon cumin
1/4 teaspoon salt & pepper
1 teaspoon honey
1/2 teaspoon crushed red pepper
Begin by cooking the quinoa according to the directions on the box/bag. I cooked mine in half water, half chicken broth when I made it. You can cook it in water, chicken broth, or a combination of both. While you are cooking te quinoa, begin to prepare the rest of the veggies.
Measure out about 2 cup of frozen corn and toss it in the serving dish. There is no need to cook the corn because the dish is served chilled anyway. Next, rinse a can of black beans thoroughly under water. Add those to the dish as well. Next, chop the red onion, green onion, cilantro, and tomatoes. Toss everything into the dish and give it a good mix.
When the quinoa is finished, let it cool for a few minutes and add it to the dish as well. It is fine to add the quinoa while it is still warm because the frozen corn will help to cool it down.
While the dish is cooling for a bit, prepare the dressing. Whisk all the ingredients together in a small bowl. It does not matter the order that you add the ingredients. Then, pour the dressing over the quinoa salad. Next, chop the avocado into small pieces about 1/2 inch thick. Add those to the dish and mix in gently to avoid the avocado getting mashed/ mushy. BAM! Finished!
Now add the dish to the refrigerator for a couple of hours to allow the flavors to really blend together and for the salad to become perfectly chilled. This dish makes about 12 side dish servings (less if using as a main dish). This quinoa salad would be fabulous topped on a bed of greens or with some chicken mixed in to make it a main course. I cannot get enough quinoa these days. It is so versatile and keeps really well as leftovers! It is perfect for quick dinners and weekday lunches. Try this & I guarantee it will not disappoint!
What is your favorite way to eat quinoa??? What is your favorite grain? Do you like leftovers, or prefer your meals be made fresh each time??? Let me know in the comments!