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–+ servings
5 de 1 voto

Mexican Quinoa Salad

This recipe for Mexican Quinoa Salad is very easy to prepare, it is fresh, healthy, delicious and comes together really fast.
10 minutos
20 minutos
30 minutos
8 people
Calories: 549kcal

Ingredients

  • 2 cups quinoa
  • 3 cups water
  • 1 teaspoon salt
  • ¼ cup olive oil
  • 1 cup chopped red onion
  • 2 cups frozen corn kernels
  • 1 can 454 gr /1 lb posole
  • 1 ½ cups of black beans or 1 can without liquid
  • 1 bunch chopped cilantro
  • 1 jalapeno pepper chopped
  • 1 cup of tomato chopped
  • 2 limes juice
  • ¼ cup pumpkin seeds
  • 1 diced avocado

Creamy cilantro dressing

Instructions

  • In a large pot add the quinoa and water, cover and let it cook for about 15-18 minutes.
  • When quinoa is done, fluff and let cool for about 5-10 minutes. Add the olive oil, red onion, frozen corn kernels, posole, black beans, jalapeño, lime juice and finally the chopped tomato.
  • Finish with diced avocado, chopped cilantro, and the pumpkin seeds.
  • Serve with the creamy cilantro sauce.

To make the creamy cilantro sauce:

  • Put all the ingredients in the blender. Blend until everything is well incorporated. Taste and adjust the seasoning if necessary.

Notes

This recipe does not stores well, it is best when eating  the day you make it.

Nutrition

Serving: 1cup | Calories: 549kcal | Carbohydrates: 49g | Protein: 12g | Fat: 36g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 1g | Sodium: 387mg | Potassium: 677mg | Fiber: 10g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 18mg | Calcium: 55mg | Iron: 4mg
Plato: Main Course
Cocina: Mexican
Diet: Vegan
Keyword: easy vegan salad, mexican vegan salad, quinoa salad, vegan quinoasalad
Author: Alejandra Graf
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