Tex-Mex Quinoa Salad66 Reviews
- Prep: 20 min
- Cook: 20 min
- Ready In: 2 hr 40 min
“This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.” - by SnuzzleMonkey
Original recipe yields 5 cups
- 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
- When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
Amount Per Serving (10 total)
- 219 cal
- 11.1 g
- 25.7 g
Based on a 2,000 calorie diet
Reviews (66)Rate This Recipe
"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 didnt a..." See moredd any cheese. This was just delicious and I bet its delicious as is - I just cant help myself and end up changing things around a bit ;-) ETA: I cooked the quinoa in veggie broth and added serrano and jalapeno pepper and some frozen sweet corn (just toss in the bowl frozen) - soooo good! Love this!"
"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 minutes t..." See moreil it was al dente. The texture was perfect and seemed to be just as good the next day. I was out of garbanzo beans, so I had to pass on that. I only had stems of cilantro left from dinner last night, so I chopped those fine, didn't have the cheese, added avocado, garlic, onion and fresh tomatoes. It is really good! I would recommend people who are shy about trying Quinoa to use this recipe! And... it's good for you!"
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