Mexican Quinoa Salad Recipe

Overview
Cook Time
Ingredients
Method

How to make Mexican Quinoa Salad

This Mexican quinoa salad is made with quinoa, foxtail, kidney beans, crunchy vegetables and coated in a cilantro lime dressing. Serve it with your lunch or dinner for a satisfying meal.

Total Cook Time 10 mins
Prep Time 05 mins
Cook Time 05 mins
Recipe Servings1
Easy

Ingredients of Mexican Quinoa Salad

For the salad:
20 gram Foxtail (boiled)
40 gram Quinoa (boiled)
40 gram Cucumber (diced)
40 gram Tomato (De-seeded and diced)
20 gram Kidney Beans (boiled)
15 gram Red Spinach Leaves (Flash Blanched)
15 gram Corn Kernels (Blanched)
40 gram Lettuce
15 gram Pomegranate
10 gram Sun-Dried Tomato
10 gram Jalapenos
5 gram Grated Processed Cheese
1 gram Parsley Leaves (chopped)
For Cilantro Lime Dressing:
2.5 gram Lemon Juice
1 Garlic (peeled)
30 gram Vinaigrette
2 gram Cilantro

How to Make Mexican Quinoa Salad

HideShow Media

For Cilantro Lime Dressing: In a blender, add lemon juice, chopped garlic, chopped cilantro, vinaigrette and blend it to a fine dressing consistency.

For Quinoa Chickpea Salad: In a clean bowl, add boiled quinoa, boiled foxtail, cucumber diced, tomato diced, kidney beans boiled, red spinach leaves (flash blanched), corn kernels (blanched), lettuce, pomegranate, sun-dried tomato, jalapenos sliced, chopped parsley, cilantro lime dressing and hand toss it well till the dressing is coated.

Garnish with pomegranate, grated processed cheese and serve!

Tags:

Share Recipe