Mexi Quinoa Salad from Dish Up Delish

I don’t really know why I decided to start calling this “Mexi Quinoa.” I think I just got really lazy and didn’t want to say Mexican Style Quinoa Salad. So Mexi Quinoa it is. This salad is packed full of protein, vitamins, nutrients, fresh vegetables, and flavor. It can be served hot or cold, over lettuce or chips, as a side dish or entree. Clearly, this is a very versatile dish and it can be customized to your liking!
 

I prefer to serve the quinoa mixture over a bed of chopped romaine lettuce and drizzle with a sour cream (or plain greek yogurt) and salsa dressing. Sometimes I add chicken and shredded cheese, sometimes I scoop it up with chips. The possibilities are endless. If made as is, this is a Vegetarian and Gluten-free meal! Customize away and enjoy a delicious and nutritious meal.

 

Mexi Quinoa Salad at Dish Up Delish

Mexi Quinoa Salad
 
Prep time
Cook time
Total time
 
Delicious Quinoa salad packed with black beans, corn, tomatoes, bell peppers, Latin spices, and flavor.
Karissa Dodds:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 Tbsp. olive oil
  • ½ cup onion, diced
  • 2 tsp. garlic, minced (about 4 cloves)
  • 1 cup dry quinoa
  • 2 cups chicken broth (vegetable broth if desired)
  • 1 tsp. cumin
  • ½ tsp. chili powder
  • ½ tsp. garlic salt
  • ¼ tsp. smoked paprika
  • ⅛ tsp. cayenne pepper
  • 1 cup corn (canned or frozen)
  • 1 cup black beans, drained and rinsed
  • ½ cup tomatoes, diced
  • ½ cup red bell pepper, diced
  • ¼ cup sour cream
  • ¼ cup salsa
  • Lettuce, chips, cheese, etc
Instructions
  1. Heat the olive oil over medium high heat in a medium saucepan. Add onion and garlic. Saute for about 3 minutes until onion softens and garlic is fragrant.
  2. Add the broth and quinoa. Turn heat to high and bring to a boil. While the stove is heating, add the spices: cumin, chili powder, garlic salt, smoked paprika, and cayenne. Stir to combine. Reduce heat to low (after it has reached a boil), cover and let simmer about 15-18 minutes.
  3. Add the corn and beans, stir, cover and return to heat for about 5 minutes. Quinoa should be soft and the white rings on the outside should be visible. Just before serving, add the tomatoes and bell peppers, stirring to combine.
  4. Mix sour cream (or plain greek yogurt) with salsa. Serve quinoa salad over lettuce, chips, or plain, and drizzle with dressing.
Notes
As an entree, this recipe will serve 4 large portions. As a side dish, it will serve about 6-8 portions. Customize as desired with shredded cheese, sour cream, chips, chicken, olives, and other favorite taco toppings. Can be served hot or cold.

 

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