Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad

72
SnuzzleMonkey 1

"This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos."

Ingredients

2 h 40 m {{adjustedServings}} servings 219 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 219 kcal
  • 11%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 25.7g
  • 8%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 515 mg
  • 21%

Based on a 2,000 calorie diet

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Directions

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  1. Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
  2. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
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Reviews

72
  1. 102 Ratings

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So good - I did change up a bit to my taste. Used 2 fresh tomatoes, black beans and about 4 green onions. I just squirted the juice of 2 limes in and also added 2 cloves of minced garlic. I d...

This was my first venture with Quinoa, and it was delicious! I added a chicken boullion to flavor the Quinoa itself, and since other readers complained it was mushy, I cooked it only the 20 min...

I made this for a work picnic and it had turned to absolute mush by the time we all enjoyed it. This is NOT something that keeps well in the fridge. I'm a good cook, so it was incredibly emb...