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Mexican Quinoa Salad Recipe

Mexican Quinoa Salad
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

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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!
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