Mexican Quinoa Salad

While we are on the verge of winter (although winter is a relative term in Arizona), you’re probably thinking this would actually be a great dish in the summer. And I’m not gonna lie, it’s super refreshing and fabulous in the summer. But honestly, it’s too delicious to have at only one time during the year, which is why I’m sharing it now! This is great as a meal by itself, as a side, or even as a dip with some chips. Enjoy!

Mexican Quinoa Salad

Servings: 6

Ingredients

  • 2 cups cooked quinoa (I used Archer Farmers Steam-in-bag Frozen Quinoa, 10 oz, found at Target–so easy!!)
  • 1 pint cherry tomatoes, cut in half
  • 1 can corn, drained
  • 1 can black beans, rinsed and drained
  • 1 small red onion, chopped
  • 1 green pepper, chopped
  • 1/4 cup olive oil
  • juice of 1 lime
  • 1 tsp cumin
  • 1 tsp garlic salt
  • 1/4 tsp red pepper
  • black pepper, to taste
  • queso fresco or feta, for serving

Directions

  1. Mix together all of these wonderful ingredients and Voila, you have Mexican Quinoa Salad!
  2. Top with cheese for extra deliciousness 🙂

Nutrition Information

  • Serving Size: ~1 cup with 2 tbsp. cheese
  • Calories: 340
  • Fat: 17g
  • –Saturated: 5g
  • –Polyunsaturated: 1g
  • –Monounsaturated: 7g
  • –Trans: 0g
  • Sodium: 765mg
  • Potassium: 170mg
  • Carbohydrates: 34g
  • Sugar: 6g
  • Fiber: 8g
  • Protein: 14g
  • Vitamin A: 20%
  • Vitamin C: 50%
  • Calcium: 5%
  • Iron: 20%

* This recipe was adapted from Swanky Dietitian, whose blog unfortunately no longer exists.

Berry Quinoa Salad

Hope you all had a happy 4th of July weekend! At our get-together with the family, I brought this star-spangled side dish! Super light and refreshing, the quinoa and berries pair great with a delicious citrus-y dressing. And the leftovers are actually great for breakfast, especially with some plain greek yogurt! The recipe can easily be halved as well. I hope you’ll give it a try!

 

Servings: 12

Ingredients

  • 1 cup quinoa, uncooked
  • 1 pint blueberries
  • 1 pint strawberries
  • 1/4 cup apple cider vinegar
  • 2 tbsp. honey
  • 1 tbsp. + 1 tsp. mustard
  • 1/2 cup olive oil
  • Juice of 1 orange
  • Juice of 3 limes

Directions

  1. Cook quinoa according to package directions, and then cool.
  2. Stir berries into the quinoa.
  3. Whisk together the remaining ingredients to make the dressing.
  4. Combine the quinoa and berries with the dressing, and refrigerate to allow the flavors to marinate until you are ready to eat!

Nutrition Information

  • Serving Size: 1/2 cup
  • Calories: 185
  • Fat: 10g
  • Sodium: 45mt
  • Potassium: 40mg
  • Carbohydrates: 22g
  • Sugar: 9g
  • Fiber: 2g
  • Protein: 3g

*Recipe adapted from It’s Yummi, at http://www.itsyummi.com/patriotic-quinoa-salad/.

Mexican Quinoa

If you need a quick, Mexican-inspired, delicious meal, this is the one! Flavorful and filling, you won’t go wrong with this dish. I’m a huge fan of Mexican food, and even though you wouldn’t find this at a restaurant, it will satisfy your craving! This dish also happens to be sitting in my favorite bowl. It’s polish pottery and it’s got flowers on it, and anyways it’s lovely. This meal deserves to be on nice dishes!! Enjoy 🙂

Servings: 4

Ingredients

  • 1 tbsp. olive oil
  • 1 jalapeño
  • 1 pkg quinoa/brown rice blend (like NearEast red pepper and basil)
  • 1 cup water
  • 1 15oz can fire-roasted diced tomatoes
  • 1 15oz can black beans (rinsed and drained)
  • 1 15oz can corn (drained)
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • Salt and pepper, to taste
  • 1 avacado, peeled and diced
  • Juice of 1 lime

Directions

  1. Heat olive oil in a large skillet or pot on medim heat. Add jalapeño and sauté for about a minute.
  2. Add remaining ingredients except for the lime juice and avacado and bring to a boil.
  3. Next, cover, reduce the heat to a simmer, and cook for about 20 minutes or until all the water is absorbed.
  4. Then, add the avacado and lime and serve!

Nutriton Information

  • Calories: 405
  • Fat: 12g
  • Carbohydrates: 60g
  • Sugar: 5g
  • Fiber: 10g
  • Protein: 13g

*Recipe adapted from Damn Delicious, at http://damndelicious.net/2014/04/09/one-pan-mexican-quinoa/.