Best Mexican Quinoa Salad Recipes

MEXICAN CHICKEN QUINOA SALAD

Steps:

• Bring water, quinoa, and 1/2 of the taco seasoning mix to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Mix chicken and remaining taco seasoning mix together in a bowl; let sit for chicken to season, about 10 minutes.
• Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes. Place chicken and quinoa in a bowl and place in freezer until cooled, about 5 minutes.
• Combine avocado, red onion, celery, spinach, carrot, red bell pepper, yellow bell pepper, cucumber, and jalapeno peppers in a large bowl; add chicken-quinoa mixture and salsa and mix well.

AMAZING MEXICAN QUINOA SALAD

Steps:

• Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
• Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.

MEXICAN QUINOA AND CHICKEN SALAD

Steps:

• In a medium saucepan, combine the quinoa and 1 cup water. Bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, still covered, for 12 minutes.
• Stir in the corn. Simmer, covered, for 3 to 4 minutes, or until the water is absorbed, the quinoa is translucent and tender, and the corn is crisp-tender. Remove from the heat. Set aside.
• In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water. Set aside.
• In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeño. Add the quinoa mixture, tossing to combine. Drizzle with the lime juice mixture, tossing to combine.
• Place the lettuce leaves on plates. Spoon the salad onto the lettuce.
• Cook's Tip on Quinoa
• Mildly flavored and high in protein, quinoa is nutritious and cooks quickly. Try it in place of rice or couscous in recipes or as a side dish. Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance. If the quinoa is not prerinsed, put it in a fine-mesh sieve and rinse it under cold running water to be sure to get rid of the coating.
• Nutrition Information
• (Per serving)
• Calories: 277
• Total fat: 4.5g
• Saturated: 1.0g
• Trans: 0.0g
• Polyunsaturated: 1.5g
• Monounsaturated: 1.5g
• Cholesterol: 66mg
• Sodium: 91mg
• Carbohydrates: 28g
• Fiber: 4g
• Sugars: 5g
• Protein: 31g
• Calcium: 38mg
• Potassium: 732mg
• Dietary Exchanges
• 1 1/2 starch
• 1 vegetable
• 3 very lean meat

ZESTY MEXICAN QUINOA SALAD

Steps:

• Fluff quinoa with fork. Combine beans, chicken, corn, bell pepper, lime juice, cilantro and garlic.
• Add to quinoa. Mix gently but thoroughly.
• Add desired amount of salsa, salt and pepper.
• Garnish with avocado slices. Chill and dig in!

MEXICAN QUINOA SALAD

Steps:

• Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and cool.
• When the quinoa has cooled, add the remaining ingredients. Taste and adjust the seasonings if necessary. You can serve it right away, but it's better to let the flavors marry in the refrigerator for a few hours.

MEXICAN QUINOA SALAD

Steps:

• Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
• Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.

MEXICAN QUINOA SALAD

Steps:

• In 1-quart saucepan, heat quinoa and water to boiling. Reduce heat to simmer. Cover tightly; simmer 7 to 10 minutes or until all liquid is absorbed. (Quinoa is done when grains are translucent with opaque edges.)
• Meanwhile, in large bowl, gently mix corn, tomatoes, onion, cilantro, lime juice and cumin.
• Stir cooked quinoa into salad. To serve, line each serving plate with 1 cup salad greens. Top with quinoa salad.