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Mexican Quinoa Salad

At least once a week I crave a big leafy green salad, but I always struggle to find one that is delicious and filling: until now! This Mexican Quiona Salad is savory, flavorful and the perfect go-to meal that never seems to get old. It is one of my favorite salads, ever! Not to mention it is made with whole grains and is naturally gluten free & plant based. This salad will leave you feeling healthy and your body will love you for it!

You begin with a bed of lettuce and end with a mixture of black beans, corn, onions, salsa, quinoa, tomatoes, avocado & cilantro on top. This salad is fresh, flavorful & filling and bound to impress your family and any guests that ever come over!

This salad only takes 30 minutes to prepare and 10 ingredients!!

I would love to know what you think!! Please share comments and pictures of how it turns out for you! Happy cooking, friends!

Xo,

Christine


Mexican Quinoa Salad
 
Print
Prep time
5 mins
Cook time
25 mins
Total time
30 mins
 
This Mexican Quiona Salad is healthy, flavorful, filling & will leave your body feeling great!
Author: Cook up Love
Recipe type: Dinner
Serves: 4
Ingredients
  • 1 cup quinoa
  • 2 cups vegetable broth
  • ½ large onion, diced (~1½ cups diced onion)
  • 1 15 oz can hominy corn, drained
  • 1 15 oz. can black beans, drained
  • 1 cup salsa + extra for topping
  • Romaine or other lettuce
  • Salt and pepper to taste
  • Cilantro
  • Avocado, diced
  • Tomato, diced
Instructions
  1. To cook the quinoa, combine the vegetable broth and quinoa in a pot and bring to a soft boil. When it starts to boil, turn to low and let cook covered until fluffy and has absorbed all liquid. (about 10-15 minutes)
  2. While the quinoa is cooking, sauté the onion in 1 Tbsp olive oil on medium high until soft and fragrant. Add in the corn with 1 more Tbsp olive oil and cook until it is slightly browned (sauté every minute to make sure it doesn't stick).
  3. Once the mixture is slightly browned, take off heat and stir in the salsa and cooked quinoa.
  4. Next, fold in the black beans and add salt and pepper to taste, if needed.
  5. Top with lots of cilantro, diced onion, avocado and extra salsa!
  6. Enjoy 🙂
Notes
You can also serve this salad over tortilla chips if desired. It is great as left overs, too, so perfect to take to work or school for lunch!
3.5.3229

 

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Filed Under: Entrées, Gluten free, Plant based, recipes Tagged With: Dinner, Entrées, Fall, Gluten Free, Lunch, Plant based, Salads, Spring, Summer

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Comments

  1. Cheryl

    at 6:18 pm

    This looks amazing! Can’t wait to try it!

    Reply

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