Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad

A wonderful summer salad which you can serve as a main course or as a side dish.

Tex-Mex Quinoa Salad is a colourful and flavourful dish that's packed with protein, fibre, and nutrients. It's a perfect meal for those who are health-conscious and love the bold flavours of Mexican cuisine.

This salad is made with quinoa, a grain-like seed that's high in protein and fibre. It's also loaded with fresh vegetables like bell peppers, onions, and corn, which add a burst of flavour and colour to the dish.  To give it a Tex-Mex twist, the salad is seasoned with a blend of spices like cumin and chilli powder.

This salad can be served as a main dish or as a side dish to complement your favourite Tex-Mex meal. It's perfect for meal prep and can be stored in the refrigerator for up to a week. You can also customize this recipe by adding your favourite ingredients like tomatoes, chicken, or more spices.

Tex-Mex Quinoa Salad is not only delicious but also incredibly nutritious. It's a great way to incorporate whole grains and vegetables into your diet, and it's a perfect option for those who are looking for a healthy and satisfying meal.

Serves 6 to 8

Ingredients:

For the salad

1 1/2 cups quinoa, rinsed under cold water

2 3/4 cups water

1/2 tsp salt

1 (15-ounce) can black beans, drained and rinsed

1 cup fresh or thawed frozen corn kernels

1/2 small red onion, small dice

1 medium red bell pepper, cored, seeded, and diced

1 medium yellow bell pepper, cored, seeded, and diced

2 medium avocados, diced

1/2 cup coarsely chopped fresh coriander (cilantro), divided

For the dressing:

1/2 cup olive oil

1/3 cup freshly squeezed lime juice (from 2 to 3 limes)

1 tsp ground cumin

1/2 tsp chilli powder

1/2 tsp salt

Pinch cayenne pepper

Method:

First cook the quinoa.  Place the quinoa, water, and salt in a medium saucepan and bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until the quinoa is tender and all the liquid is absorbed. This will take around 15 minutes. Transfer the quinoa to a dish and let it cool completely.

To make the dressing, place all the ingredients in a large bowl and whisk until combined. I like to place them in a jar and shake and then store this in a fridge until required.

Finally, make the salad. Add the cooled quinoa, black beans, corn, onion, bell peppers, avocados and all but 2 tablespoons of the coriander (cilantro) into a bowl.

Combine with the dressing before serving. Toss to combine and garnish with the reserved 2 tablespoons coriander (cilantro).

This dish can be served at room temperature or chilled.

Additional Notes:

If you don’t have the bell peppers in the fridge or you don’t like the taste then substitute for sweetcorn and tomatoes. Use items in the dish that you enjoy and make this salad your own.

You can make this ahead. The quinoa can be cooked ahead and stored in the refrigerator once cool. Store the vegetables in an airtight container in the refrigerator. The dressing can be made in advance and stored in an airtight jar in the refrigerator. Simply whisk or shake before using.

Freezing Notes:

Not recommended for freezing.

Leftovers will keep for up to 3 days in an airtight container in the refrigerator. It will keep longer if the dressing and vegetables are kept separate until required.

Equipment Used:

Knife

Chopping Board

Storage Containers

Serving Bowl.

Recipe credit: Emma Alexander-Cook IIN Health Coach