This quinoa salad kicks up the heat and is packed with protein, fiber, and lots of micronutrients! Add in the greens, and you’ll add in additional fiber, protein, and calcium. I always try to get those greens in! One tip, I presoak my quinoa, as I find it cooks better, is easier to digest, and removes the somewhat bitter taste quinoa can have. To soak it, simple place the quinoa in a bowl and cover with water. Let sit at room temperature for at least 4 hours, or longer (can go the whole day), and then rinse and drain before cooking.
This dish is great served on top of salad, a sweet potato, or omit the avocado and use as a stuffing for peppers and bake them in an enchilada sauce.
**Notes:
- I photographed this making the dish with raw vegetables (onion, peppers, tomatoes), without the avocado. I think it’s more wintery with the cooked veggies, and better in the summer raw.
- Alternative to quinoa-you can use millet which is another ancient high protein grain.
Ingredients:
- 1 tbsp minced garlic
- 2 jalapeños, minced and de-seeded
- 1 cup diced red, orange, or yellow pepper (about 1 pepper)
- 1 cup minced red onion
- 1 15 oz. can diced tomatoes or 2 cups fresh
- 1 cup quinoa, soaked for 4 hours (or longer), drained and rinsed
- 1 cup water or vegetable broth, or water plus 1 tsp of my vegetable bouillon
- 2 cups cooked black beans, or 1 can, drained and rinsed
- 1 cup frozen organic corn, defrosted (simple run hot water over)
- 4 cups packed greens-like kale, swiss chard (green), or spinach, chopped and cooked
- 1/2 tsp cumin
- 1/2-3/4 tsp of kosher salt
- juice of 1 lime, about 2 tbsp
- 1/4 cup cilantro (or parsley)
- 1/4 tsp cayenne (if desired)
- Freshly ground pepper to taste
- 1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts
Instructions:
- Heat a large skillet. Once hot, add in onions, garlic, and 1-2 tbps water to prevent sticking. Sauté until slightly golden, add in jalapeño and bell peppers.
- Stir in quinoa, beans, broth, tomatoes, cumin, salt, and bring to a boil, reduce heat to simmer and cook until quinoa is softened (not mushy), about 15 minutes. Add additional broth if needed. Fold in corn. If using spinach, fold in once the quinoa has cooked. If using kale, blanch in a separate pan and fold in at the end.
- Season with freshly ground pepper and cayenne if desired.
- Add lime juice and fresh cilantro. Save avocado as a topping, as it doesn’t taste good if folded into hot food.
- Great served on top of salad, a sweet potato, or omit the avocado and use as a stuffing for peppers and bake them in an enchilada sauce.
Nutritional Benefits:
- Quinoa and beans are excellent sources of plant-based protein
- Cholesterol free and oil free
- Rich source of potassium, for heart and kidney health
- Rich source of fiber
- Packed with micronutrients to decrease inflammation
Mexican Quinoa Salad
Prep time
Cook time
Total time
Mexican Quinoa Salad-great on top of a sweet potato, salad, or stuffed in peppers as a protein packed, plant-based, oil free dish.
Author: www.gardenfreshfoodie.com
Recipe type: Salad
Cuisine: Mexican
Serves: 6-8
Ingredients
- 1 tbsp minced garlic
- 2 jalapeños, minced and de-seeded
- 1 cup diced red, orange, or yellow pepper (about 1 pepper)
- 1 cup minced red onion
- 1 15 oz. can diced tomatoes or 2 cups fresh
- 1 cup quinoa, soaked for 4 hours (or longer), drained and rinsed
- 1 cup water or vegetable broth, or water plus 1 tsp of my vegetable bouillon
- 2 cups cooked black beans, or 1 can, drained and rinsed
- 1 cup frozen organic corn, defrosted (simple run hot water over)
- 4 cups packed greens-like kale, swiss chard (green), or spinach, chopped and cooked
- ½ tsp cumin
- ½-3/4 tsp of kosher salt
- juice of 1 lime, about 2 tbsp
- ¼ cup cilantro (or parsley)
- ¼ tsp cayenne (if desired)
- Freshly ground pepper to taste
- 1 avocado, diced or add in something crunchy like pepitas (pumpkin seeds) or pistachio nuts
Instructions
- Heat a large skillet. Once hot, add in onions, garlic, and 1-2 tbps water to prevent sticking. Sauté until slightly golden, add in jalapeño and bell peppers.
- Stir in quinoa, beans, broth, tomatoes, cumin, salt, and bring to a boil, reduce heat to simmer and cook until quinoa is softened (not mushy), about 15 minutes. Add additional broth if needed. Fold in corn. If using spinach, fold in once the quinoa has cooked. If using kale, blanch in a separate pan and fold in at the end.
- Season with freshly ground pepper and cayenne if desired.
- Add lime juice and fresh cilantro. Save avocado as a topping, as it doesn't taste good if folded into hot food.
- Great served on top of salad, a sweet potato, or omit the avocado and use as a stuffing for peppers and bake them in an enchilada sauce.
