Mexican Quinoa Salad

Mexican Quinoa Salad

Two of my favorite salads I’ve ever made are the Quinoa Caprese Salad and Greek Quinoa Salad,  so I decided to put the healthy and popular grain to use once again in this Mexican Quinoa Salad, that is gluten free and vegan, yet packed with protein!

Gluten Free Mexican Quinoa Salad

Not only is this salad super healthy and perfect for those with food sensitivities (it’s gluten free, egg free, dairy free and peanut free!) but it’s also packed with flavor and it’s so gorgeous!

Nothing makes me happier than when a dish is delicious, healthy and beautiful!

I think I’ll call this the “Triple Threat” salad 😉

Vegan Mexican Quinoa Salad

In this recipe I used half quinoa and half Nature’s Path Qi’a. This healthy breakfast cereal is not just for breakfast, it’s a protein packed combination of chia seeds, buckwheat & hemp seeds, that adds fiber and Omega 3’s to this delicious dish!

Mexican Quinoa Salad Ingredients

Ingredients

  • ½ cup quinoa (uncooked)
  • ½ cup + 1 tsp olive oil (divided)
  • ¼ cup red onion (minced)
  • ¼ cup red bell pepper (minced)
  • ¼ cup jalapeno (minced)
  • 3 cloves garlic (minced)
  • ¼ cup cider vinegar
  • 2 limes (juiced)
  • 2 tbsp fresh cilantro
  • 1 tsp cumin
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 bag (7.9 oz) Nature’s Path Qi’a
  • 1 cup cherry tomatoes (halved)
  • 1 (15.5 oz) can black beans (drained & rinsed)
  • 1 avocado (diced)

In a small pot on the stovetop, bring the quinoa to a boil with 1 cup of water.

Reduce heat, cover and simmer for 15 minutes.

In the meantime, heat 1 tsp olive oil in a small skillet over medium heat, add the onion, bell pepper & jalapeño.

Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.

Mexican Quinoa Salad Recipe

Remove from the heat and set aside.

Whisk the remaining ½ cup olive oil, cider vinegar, lime juice, cilantro, cumin, salt and pepper together in a large bowl.

Mexican Quinoa Salad Recipe

Add the Qi’a to the dressing.

Mexican Quinoa Salad Recipe

Set aside for 5-10 minutes to allow the Qi’a to soak in the dressing, this will soften the seeds.

Remove the quinoa from the stove and set aside to cool.

Add the sauteed onion, bell pepper and garlic to the soaked Qi’a, then add the tomatoes, black beans & quinoa.

Toss everything together, place in a serving bowl and top with the diced avocado.

Gluten Free Quinoa Salad

You, my friend, I could eat every day!

I am so in love with the balance of flavors and textures in this salad!

Vegan Mexican Quinoa Salad

As I mentioned earlier, this salad is packed with protein, 97 grams to be exact!

The salad serves four, which gives you 24 grams of protein per serving, oh and did I mention it’s vegan! All plant-based protein here people!

Mexican Chia Seed Quinoa SaladIf you’re looking for more great gluten free & vegetarian recipe options, Nature’s Path and WhitneyBond.com Pinterest Boards are a great place to go!

Vegan Mexican Quinoa Salad

This salad can be served warm or cold, which makes it perfect to take to a party or on a picnic! Seriously, when was the last time you went on a picnic? You should probably whip up this salad and go have a picnic in the park tonight 😉

Gluten Free Mexican Quinoa Salad

♣ Vegetarian Option: This recipe is vegetarian (and vegan!)

♦ Gluten Free Option: This recipe is gluten-free.

Mexican Quinoa Salad

Total Time: 30 minutes

Serving Size: 4

Mexican Quinoa Salad

Ingredients

  • ½ cup quinoa (uncooked)
  • ½ cup + 1 tsp olive oil (divided)
  • ¼ cup red onion (minced)
  • ¼ cup red bell pepper (minced)
  • ¼ cup jalapeno (minced)
  • 3 cloves garlic (minced)
  • ¼ cup cider vinegar
  • 2 limes (juiced)
  • 2 tbsp fresh cilantro
  • 1 tsp cumin
  • ¼ tsp kosher salt
  • ½ tsp black pepper
  • 1 bag (7.9 oz) Nature’s Path Qi’a
  • 1 cup cherry tomatoes (halved)
  • 1 (15.5 oz) can black beans (drained & rinsed)
  • 1 avocado (diced)

Instructions

  1. In a small pot on the stovetop, bring the quinoa to a boil with 1 cup of water.
  2. Reduce heat, cover and simmer for 15 minutes.
  3. In the meantime, heat 1 tsp olive oil in a small skillet over medium heat, add the onion, bell pepper & jalapeño.
  4. Sauté for 2-3 minutes, then add the garlic and sauté for an additional minute.
  5. Remove from the heat and set aside.
  6. Whisk the remaining ½ cup olive oil, cider vinegar, lime juice, cilantro, cumin, salt and pepper together in a large bowl.
  7. Add the Qi’a to the dressing.
  8. Set aside for 5-10 minutes to allow the Qi’a to soak in the dressing, this will soften the seeds.
  9. Remove the quinoa from the stove and set aside to cool.
  10. Add the sauteed onion, bell pepper and garlic to the soaked Qi’a, then add the tomatoes, black beans & quinoa.
  11. Toss everything together, place in a serving bowl and top with the diced avocado.
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