Mexican Quinoa Salad

April 28, 2023
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Mexican Quinoa Salad is a delicious and healthy dish for a quick and easy lunch. It is perfect for those who love the flavors of Mexican cuisine.

Quinoa is very popular in the United States. It is a healthy, high-protein grain that tastes delicious. This salad is made with quinoa and a variety of colorful veggies, including corn, tomatoes, bell peppers, and avocado. The salad is tossed with a zesty dressing made with fresh lime juice, olive oil, and a blend of spices.

If you want a quick and satisfying meal, try this healthy and delicious Mexican Quinoa Salad recipe for any meal. Enjoy your meal.

Mexican Quinoa SaladPhoto By Canva
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Difficulty Easy
Servings 4 people
Preparation 15 mins
Cooking 20 mins
Total 35 mins

Tips

  • Rinse the quinoa before cooking to remove any bitterness. Use a 2:1 ratio of water to quinoa. Cook it for 15-20 minutes until tender.
  • Cook the quinoa in vegetable or chicken broth to add more flavor to the dish. You can also add some spices, like cumin or chili powder, to the cooking liquid.
  • Let the quinoa cool to room temperature before mixing with the other ingredients. This will prevent the other ingredients from wilting or getting mushy.
  • Use fresh, colorful vegetables to add texture and flavor to the salad.
  • Jalapeno peppers are spicy, so if you can't eat spicy food, feel free to remove them from the recipe.
  • Use a combination of sweet and tangy flavors in the salad. You can add diced mango, corn, or cherry tomatoes for sweetness, and lime juice or vinegar for acidity.
  • Add some protein to the salad to make it more satisfying. You can use black beans, kidney beans, grilled chicken, shrimp, or tofu.
  • Use homemade or store-bought dressing. If you make dressing at home, check out our ‘Salad Dressing’ recipe.
  • Garnish the salad with fresh cilantro and avocado slices to add a color and flavor.
  • Serve this salad cold or at room temperature. You can also prepare the salad in advance and store it in the refrigerator for up to 3 days.

Ingredients

Directions

  1. Rinse the quinoa under running water and place it in a lidded saucepan.
  2. Cover it with 250 ml of water and bring it to the boil.
  3. Reduce the heat to a simmer, cover, and cook for 15–20 minutes until almost all the liquid has been absorbed and the quinoa is fluffy.
  4. Remove from the heat and drain any remaining water. Use a fork to fluff the quinoa and set aside to cool.
  5. Place the quinoa, kidney beans, sweetcorn, onion, pepper, and jalapenos in a large bowl. Mix until well combined.
  6. Then add the avocado and mix lightly to combine.
  7. Roughly shred the lettuce and add it to the bowl.
  8. Sprinkle the tortillas over the salad and toss lightly.
  9. Transfer to a serving platter or plate.
  10. Serve immediately with tortilla chips and lemons to squeeze over.
Nutrition Facts
Serving Size 1 Mexican Quinoa Salad
Serves 4
Amount Per Serving
Calories625
% Daily Value*
Sodium 495 mg21.5%
Potassium 2228 mg47.4%
Protein 31.4 g62.8%
Total Fat 13.1 g16.8%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

What Is a Mexican Quinoa Salad?

A Mexican Quinoa Salad is a healthy and flavorful salad made with cooked quinoa, vegetables, and Mexican-inspired ingredients such as lime, cilantro, and spices.

To make a Mexican Quinoa Salad, cook the quinoa and let it cool. Add vegetables, beans, or protein, and mix with a homemade dressing made from lime juice, olive oil, honey, and spices. Chill the salad and serve.

Mexican Quinoa Salad can also be made vegan or gluten-free, depending on the ingredients used. This salad can be served as a side dish or as a main course.

Is Mexican Quinoa Salad Healthy?

Yes, Mexican Quinoa Salad is a healthy and delicious choice for a meal or side dish. Quinoa is a great source of protein and fiber. It is also rich in vitamins and minerals like magnesium, iron, and potassium. Vegetables also provide additional fiber, vitamins, and minerals.

It can also be made vegan or gluten-free, depending on the ingredients used.

Is Quinoa Healthier Than Rice?

Yes, it is definitely healthier. Quinoa has twice the protein, has more fiber, and has fewer calories. It is better than brown rice in many categories. It also has great taste. But as always, do not consume too much of it. Too much of anything is bad for you.

How To Serve Mexican Quinoa Salad?

Mexican Quinoa Salad can be served as a side dish or a main course. Serve this quinoa salad with grilled meats, fish, or roasted vegetables. You can also serve it with some sliced avocado, tortilla chips, or salsa.

Here are our delicious recipes that you can serve with Mexican Quinoa Salad:

How To Store Mexican Quinoa Salad?

To store Mexican Quinoa Salad, let it cool to room temperature before storing it. Transfer the salad to an airtight container. Store the salad in the refrigerator for 3 days.

If Mexican Quinoa Salad contains avocado, add it just before serving to prevent it from browning. You can also squeeze some fresh lime juice over the avocado to keep it fresh. When ready to serve, stir all ingredients and add seasoning if needed.

Can Mexican Quinoa Salad Be Frozen?

No, It is not recommended to freeze the quinoa salad. When it is frozen, the vegetables and other ingredients in the salad may become mushy and lose their crunch. Additionally, the dressing may separate and become watery when the salad is thawed.

It is best to store the Mexican Quinoa Salad in the refrigerator.

Can Mexican Quinoa Salad Be Made Ahead Of Time?

Yes, Mexican Quinoa Salad can be made ahead of time. It's actually a great dish to prepare ahead of time. This helps to meld the flavors together.

You can prepare this salad in advance and store it in the refrigerator in an airtight container. You can add avocado or fresh herbs just before serving to keep the salad fresh and flavorful.

If you make the salad in advance, you can prepare the dressing separately and add it just before serving. This helps keep the salad from becoming too soggy.

Recipe byPetite Gourmets

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