Mexican Quinoa Bean Salad Recipe
A salad filled with goodness of quinoa in it and also filled with lots of vegetables to create a filling appetizer.
Mexican quinoa bean salad recipe can be served either as an appetizer or carry this for lunch with dressing packed separately for a delightful protein enriched meal. This recipe is will be a popular choice for parties and where the salad can be prepared and refrigerated well in advance.
Serve Mexican quinoa bean salad Recipe with Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) and wine to make a filling dinner.
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4 Servings
Ingredients
- 1 cup Black beans , cooked/canned
- 1/2 cup Quinoa
- 1/2 cup Onion , finely chopped
- 1/2 cup Red Bell pepper (Capsicum) , finely chopped
- 1/4 cup Green Bell Pepper (Capsicum) , finely chopped
- 1 Tomato , seeded and finely chopped
- 1/2 cup Coriander (Dhania) Leaves , roughly chopped
- 10 Pickled Jalapenos , pickled, chopped
- 1 cup Sweet corn , steamed
- 1 cup Iceberg lettuce
- 1 Avocado For the Dressing
- 3 tablespoons Red Wine Vinaigrette , apple cider vinegar
- 1 tablespoon Lemon juice
- 1 teaspoon Cumin powder (Jeera)
- 1 teaspoon Parsley leaves
- 1/2 teaspoon Dried oregano
- 1/4 cup Olive Oil
- 1 clove Garlic , minced
- 1/2 teaspoon Black pepper powder
- 2 tablespoons Honey , maple syrup
- 1 pinch Salt
- 1/2 Avocado , mashed (optional)
How to make Mexican Quinoa Bean Salad Recipe
To prepare Mexican Quinoa Bean Salad Recipe, get ready with all the ingredients for healthy salad and cook quinoa first. Bring quinoa to a boil with 1 cup of water in a Saucepan, simmer, and cook covered until cooked and all the water is absorbed.
Fluff it up with a fork and let it cool completely.
Prepare all the ingredients by chopping all the vegetables and gather all the ingredients.10
Now add all the ingredients for the salad, except avocado into a mix bowl and refrigerate for an hour.
Now add all the ingredients for the dressing in a small Mixing bowl and whisk it until everything is combined and emulsified.
Dice the avocado and add this into the salad along with the dressing just before serving.
Serve Mexican quinoa bean salad Recipe with Spring Vegetables Tagliatelle Pasta (With Mustard Lemon Basil Sauce) and wine to make a filling dinner.
Gauravi Vinay
Stories of a Mindful Mouth! Gauravi Vinay is a finance graduate and an ex stock broker now a full time mum. She loves travelling and learning about new cultures. She derives massive inspiration to cook from her mum and grandma who are amazing cooks as well. In addition to her love for cooking, she has a huge interest in nutrition and aspires to go in that direction someday. Lastly she loves to experiment with healthy and local ingredients and make plant based food fun and exciting.
