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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Cuisine: Mediterranean
Course: Appetizer
Diet: Vegetarian
Equipments Used: Saucepan With Handle (Tea/Sauces), Glass Mixing Bowl
Cooks in 25 M
Total in 35 M
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.