Mexican Quinoa Salad
This tasty salad is great chilled or served warm as a side dish. Light and bright, it's easy to prepare and is chock full of great nutrition as well as spicy, full flavors.
Servings 9 -10 cups salad
- 3 cups prepared Quinoa
- 1 15-ounce can Black Beans drained and rinsed
- 1 - 15-ounce can Corn drained (frozen and thawed, or fresh parboiled corn kernels may also be used)
- 1 7-ounce can Diced Mild Green Chilies drained
- ¾ cup chopped Red Onion
- 1 cup chopped Sweet Bell Pepper
- 1 medium Jalapeno Pepper thinly sliced
- 1 medium Avocado ripe but firm, cut into small cubes
- ¼ cup chopped fresh Cilantro leaves
- ¼ cup Olive Oil
- Juice of 2 Limes
- ½ teaspoon ground Cumin
- 1/8 teaspoon Cayenne Pepper
- 1 large Garlic Clove , diced
- 2 teaspoons Adobo Sauce
- Kosher Salt to taste
In a large bowl combine the quinoa, black beans, corn, green chilies, onion, bell pepper, jalapeno slices, avocado and cilantro. Gently stir to combine.
In a small mixing bowl, combine the olive oil, lime juice, cumin, cayenne, garlic and adobo sauce. Whisk to combine and drizzle onto the salad; toss to combine. Taste and as salt to taste. Maybe served warm or chilled before serving.
Jalapenos: to decrease the heat level, remove the seeds from the pepper and wash hands thoroughly after handling the pepper
Use different colored quinoa.
Change up the bell peppers. Use different colors.
Swap in pickled Jalapeno instead of fresh jalapeno peppers.
For a different tangy flavor swap in red wine vinegar or apple cider vinegar for the lime juice.
Add roasted tomatoes or cherry tomatoes.
Make ahead. This can be made up to a day ahead for flavors to blend.
Store it: in the refrigerator in an airtight container for up to 4 days.
Calories: 414kcal | Carbohydrates: 73g | Protein: 6g | Fat: 10g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 610mg | Potassium: 424mg | Fiber: 8g | Sugar: 44g | Vitamin A: 610IU | Vitamin C: 30.8mg | Calcium: 36mg | Iron: 2.3mg