Mexican Quinoa Salad

Mexican Quinoa Salad
34
3 Reviews
Fresh vegetables and a tangy lime cilantro dressing complement the savory quinoa in this cold salad.
15 min
Prep Time
1:10
Total Time
6 servings

Ingredients

Quinoa

1 tablespoon
Land O Lakes® Butter
3/4 cup
uncooked quinoa
1 1/2 cups
vegetable broth

Dressing

1/4 to 1/3 cup
chopped fresh cilantro leaves
1/4 cup
vegetable oil
1/4 cup
lime juice
1 teaspoon
finely chopped fresh garlic
1/2 teaspoon
chili powder
1/2 teaspoon
ground cumin
Salt, if desired
Pepper, if desired

Vegetables

1 cup
frozen whole kernel corn*
1/2 cup
red onion, chopped
1 small (1/2 cup)
red bell pepper, chopped
1 (15-ounce) can
black beans, drained, rinsed
1 teaspoon
finely chopped fresh garlic
 
Cilantro leaves, if desired
 
*Substitute fresh cooked corn kernels or canned corn.

Directions

  1. Melt butter over medium-high heat until sizzling. Add quinoa; stir to coat. Continue cooking 3-5 minutes or until quinoa is lightly browned. Add vegetable broth; continue cooking until mixture comes to a boil. Cover; reduce heat to low. Cook 20 minutes. Fluff with fork; set aside.
  2. Whisk all dressing ingredients in bowl until combined.
  3. Combine cooked quinoa, vegetables and dressing in large serving bowl, toss lightly. Refrigerate at least 30 minutes to blend flavors.
  4. Garnish with fresh cilantro leaves, if desired.

Recipe Tips

Nutrition Facts (1 serving)

Calories
250
Cholesterol
5mg
Carbohydrates
31g
Protein
7g
Fat
13g
Sodium
550mg
Dietary Fiber
6g

Recipe Comments and Reviews

Rating

My favorite quinoa dish. One of my go-to recipes for pot lucks. It has always been a big hit. I do omit the bell pepper since I don't prefer them.

Rating

Very good & satisfying. I put it on a bed of greens to make it more "salad-y" and added diced avocado because everything is better with avocado. Will def make again.

Rating

this sounds so good.... I have to try this tonight!!!

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