Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad

68 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    20 m
  • Ready In

    2 h 40 m
SnuzzleMonkey
Recipe by  SnuzzleMonkey

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 5 cups

Directions

  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.

Share It

Reviews (68)

Rate This Recipe
Justus&Dane's Mom
62

Justus&Dane's Mom

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 add 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!

Goldilocks19
30

Goldilocks19

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 til 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!

Janjelly
28

Janjelly

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 embarrassing. One person said it tasted like mushy oatmeal.

More Reviews

Similar Recipes

Mediterranean Quinoa Salad
(265)

Mediterranean Quinoa Salad

Garlicky Quinoa and Garbanzo Bean Salad
(94)

Garlicky Quinoa and Garbanzo Bean Salad

Southwestern Quinoa Salad
(86)

Southwestern Quinoa Salad

Quinoa Salad with Dried Fruit and Nuts
(62)

Quinoa Salad with Dried Fruit and Nuts

Quinoa Veggie Salad with Zesty Vinaigrette
(57)

Quinoa Veggie Salad with Zesty Vinaigrette

Red Quinoa and Avocado Salad
(31)

Red Quinoa and Avocado Salad

Nutrition

Amount Per Serving (10 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Mediterranean Quinoa Salad

>

next recipe:

Garlicky Quinoa and Garbanzo Bean Salad