HOW TO MAKE MEXICAN QUINOA SALAD
It’s super easy.
To cook the quinoa you can either add 1 cup of quinoa and 1.5 cups broth into a small pot, bring to a boil and once boiling immediately cover and reduce the heat to low. Let simmer for 12-15 minutens and you’re done!
Alternatively you can use an Instant Pot or any other electric pressure cooker for that. I prefer this method because it’s a more hands-off approach AND I prefer the texture of the quinoa this way.
Add a cup of quinoa and a cup of broth to the Instant Pot, put on the lid, make sure the valve is in the sealing position and set it to 1 minute on high pressure. Then let the pressure release naturally until the pin drops. That takes about 10 minutes.
Mexican Quinoa Salad
The most delicious Mexican Quinoa Salad of all times. Healthy avocado, black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete.
Ingredients
- 1 cup quinoa (uncooked)
- 1-1.5 cups vegetable stock
- 1/2 red onion
- 1 cup cooked black beans
- 2 tomatoes
- 1 cob cooked corn
- 2 small avocado (ripe but firm)
- 2 hands full cilantro leaves
- 1-2 red chillies
- 2 limes
- Salt
- Pepper
Instructions
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Add quinoa and stock into a pot and bring to the boil. Once boiling reduce heat immediately to low and cover tightly with lid. Cook for approx. 15 minutes or until done. OR add 1 cup quinoa and 1 cup broth to Instant Pot. Turn valve to sealing. Set to 1 minute on high pressure and then let pressure release naturally (takes about 10 minutes).
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Wash and deseed tomatoes and dice into corn-size pieces.
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Wash and peel onion and chop VERY finely.
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Peel avocado and dice into corn-size pieces.
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Wash and chop cilantro leaves. Add to bowl.
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Rinse beans and add to bowl.
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Cut off kernels from ear of corn.
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Wash and chop chilli.
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Once quinoa is cooked, fluff with a fork. Add to bowl with all other ingredients.
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Season with salt, pepper and a lot of lime juice. Stir and serve.
Green Healthy Cooking
