Best 2 Amazing Mexican Quinoa Salad Recipes

Indulge in a culinary journey to the vibrant flavors of Mexico with our Amazing Mexican Quinoa Salad! This delightful salad combines the goodness of quinoa, black beans, corn, tomatoes, and a zesty cilantro-lime dressing, creating a symphony of textures and flavors. Perfect for a healthy and satisfying lunch or dinner, this salad is not only delicious but also packed with nutrients and plant-based protein. Embark on this culinary adventure and discover the secrets behind this incredible dish, along with three additional delectable recipes that will tantalize your taste buds and transport you to the heart of Mexican cuisine. Unleash your inner chef and prepare to savor the vibrant flavors of Mexico!

**Additional Recipes Mentioned in the Article:**

1. **Mexican Quinoa Stuffed Bell Peppers:** Experience a delightful fusion of flavors with these Quinoa Stuffed Bell Peppers. Bell peppers are filled with a flavorful mixture of quinoa, black beans, corn, and a zesty tomato sauce, creating a colorful and satisfying dish.

2. **Mexican Quinoa Enchiladas:** Satisfy your cravings with these delicious Mexican Quinoa Enchiladas. Quinoa is paired with a savory black bean and corn filling, wrapped in tortillas, and topped with a tangy tomato sauce and melted cheese. Prepare to be captivated by the harmonious blend of textures and flavors.

3. **Mexican Quinoa Soup:** Embrace the warmth and comfort of Mexican Quinoa Soup. This hearty soup combines quinoa, black beans, corn, and a medley of vegetables in a flavorful broth, infused with Mexican spices and herbs. Let the tantalizing aromas fill your kitchen as you indulge in this nourishing and satisfying soup.

Let's cook with our recipes!

AMAZING MEXICAN QUINOA SALAD

Amazing Mexican Quinoa Salad image

Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.

Provided by Rita

Categories Salad Grains Rice Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

Ingredients

2 cups cooked quinoa
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can corn
1 red onion, chopped
1 cup cooked brown rice
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
¾ cup olive oil
⅓ cup red wine vinegar
1 tablespoon chili powder, or to taste
2 cloves garlic, mashed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

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.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 42.4 g, Fat 22.6 g, Fiber 8.6 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 532 mg, Sugar 2.9 g

MEXICAN QUINOA SALAD

Mexican Quinoa Salad image

A delicious, fresh Mexican dish with a little kick!

Provided by The Lazy Gourmet

Categories Salad Grains Quinoa Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

Ingredients

1 (15 ounce) can black beans, drained and rinsed
1 ½ cups cooked quinoa
1 cup frozen corn
1 red bell pepper, diced
½ cup chopped green onion
½ cup finely chopped cilantro, plus more for garnish
1 teaspoon minced garlic
½ cup olive oil
1 lime, juiced
2 tablespoons honey
6 pickled jalapeno pepper slices, chopped
¼ teaspoon dry mustard
¼ teaspoon paprika

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.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 53.8 g, Fat 29.2 g, Fiber 11.5 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 446.6 mg, Sugar 12 g

Tips:

Use a variety of quinoa. Quinoa comes in many colors, including white, red, and black. Each color has a slightly different flavor and texture. Mixing different colors of quinoa can add visual appeal and flavor to your salad.
Cook the quinoa perfectly. Quinoa should be cooked until it is light and fluffy, but not mushy. To cook quinoa, rinse it well and then simmer it in water or broth for about 15 minutes.
Use fresh, flavorful ingredients. The fresher your ingredients, the better your salad will taste. Look for ripe vegetables, herbs, and spices.
Add some protein. If you want to make your salad more filling, add some protein, such as grilled chicken, shrimp, or tofu.
Dress the salad lightly. A light dressing will help to bring out the flavors of the other ingredients without overpowering them.
Serve the salad immediately. Quinoa salad is best served fresh. If you need to make it ahead of time, store it in the refrigerator for up to 3 days.

Conclusion:

Mexican quinoa salad is a healthy, delicious, and versatile dish that can be enjoyed for lunch, dinner, or a snack. It is packed with flavor and nutrients, and it is easy to make. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.