Mexican Quinoa Salad
Whole grains and vegetables with a touch of spice! This Mexican-themed dish is a favorite at the PreD University office and we think you’ll love it too!
Makes 4 servings. Total preparation time: 10 minutes.
- Cook quinoa and let cool. Transfer to large bowl.
- Stir in bell pepper, jalapeño, onion, and cilantro.
- In a separate bowl, whisk lime juice, oil, mustard, garlic and cumin, then pour over the quinoa mixture and toss to coat.
- Season with salt and pepper to taste. Refrigerate or serve.
1/2 red bell pepper, stemmed, seeded and chopped fine
1 diced jalapeño, seeded
2 tablespoons minced red onion
1/4 cup fresh cilantro
2 tablespoons fresh lime juice
2 tablespoons olive oil
1/4 cup lime juice
1 zest of lemon or lime
2 tablespoons garlic, minced
2 teaspoons cumin
1/2 cup canned black beans, rinsed and drained
1/2 cup frozen corn, thawed
2 cups cooked quinoa
1 cup halved cherry tomatoes
1/4 teaspoon red chili flakes
1 avocado diced for garnish
We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:
Add cherry tomatoes, black beans and diced avocado to salad mix. Top with premade cooked quinoa. Dilute dressing with cold water and toss with salad. Serve with lime wedge and fresh cilantro for bolder Southwestern flavors. Enjoy!