Story ProgressBack to home
Mexican Quinoa Salad Recipe
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
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 SaladHideShow 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!
Key Ingredients: Foxtail (boiled), Quinoa (boiled), Cucumber (diced), Tomato (De-seeded and diced), Kidney Beans (boiled), Red Spinach Leaves (Flash Blanched), Corn Kernels (Blanched), Lettuce, Pomegranate, Sun-Dried Tomato, Jalapenos, Grated Processed Cheese, Parsley Leaves (chopped), For Cilantro Lime Dressing:, Lemon Juice, Garlic (peeled), Vinaigrette, Cilantro