Mexican Quinoa Salad Recipe

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Cook Time
Ingredients
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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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