This Mexican Quinoa Salad includes a mixture of ringer peppers, tomatoes, jalapeños, dark beans, corn, cilantro, and onion. Ideally you'd include each and every fixing and consider it daily. A truly delectable day.
In any case, in the event that you don't have any onions convenient or just can't envision scarfing this plate of mixed greens without including cleaved olives or some other fixing that makes me run and stow away under the bed… so be it. Simply realize that, as composed, it's pretty darn incredible.
Serving a group? Don't hesitate to twofold or triple the formula as required! Just need a bit? You can without much of a stretch cut the estimations underneath down the middle.
I'm pretty head-over-heels in the affection with the scraps and anticipate them the following day or two! Truth be told, this chilled quinoa serving of mixed greens is an awesome make-ahead dish to pack in snacks for work or school, making it a dinner prep rockstar! Since it's served chilled you won't need to stress over warming it the following day. Simply snatch a fork and make a plunge!
Also try our recipe Honey Lime Rainbow Fruit Salad
This solid Mexican Quinoa Salad is a fast, simple, and magnificently make-ahead dish! Hurled in an expedient hand crafted bean stew lime dressing, this party quinoa bowl is loaded with season!
Ingredients
- 1.5 cups quinoa
- 2 + 1/4 cups water
- 1-2 bell peppers (any color)
- 2 cups black beans
- 2 large ripe tomatoes
- 1 cup corn
- 1/2-1 cup finely chopped onion (red or white)
- 1/4 cup fresh chopped cilantro or scallions
- 1/3 cup avocado oil
- 2 TBSP white wine vinegar
- 1 TBSP lime juice plus extra to taste
- 1 clove garlic (peeled and minced)
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp salt or season to taste
- 1/4 tsp pepper
Instructions
- First rinse and drain your quinoa using a mesh strainer or sieve.
- Bring a medium saucepan to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa!
- Next add water, set burner at high, and bring to a boil. Once boiling, reduce heat to low and simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
- While the quinoa cooks, chop and prep your veggies and cilantro. Drain and rinse beans if using canned. Whisk together your dressing ingredients.
- Snag your now-fluffy quinoa from the pot and give it a little fluff with a fork. Add remaining ingredients and dressing and mix well. Refrigerate to cool quinoa and allow flavors to mingle and amplify, approx. 1-2 hours or more. Enjoy chilled and feel free to add any additional seasoning, veggies, or lime juice to taste!
Read more our recipe : Sliced Tenderloin Steak in Butter Sauce
Source : https://bit.ly/2BSxhXh
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