Mexican Quinoa Salad
This refreshing and vibrant Mexican quinoa salad is tossed with crunchy vegetables like tomatoes, cucumber, and black beans, and brightened with lime and coriander.
Equipment
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Ingredients
- ½ tsp salt
- 90 g tri-colour quinoa
- 50 g bulgur wheat
- 400 g can black beans rinsed and drained
- 1 orange pepper cut into small dice
- 150 g can corn rinsed and drained
- 1 medium red onion thinly sliced
- 125 g cherry tomatoes quartered
- ½ cucumber finely diced
- 30 g coriander finely chopped
- 25 g pickled jalapeños chopped (optional)
DRESSING:
- 1 tsp Dijon mustard
- 80 ml extra-virgin olive oil
- 4 Tbsp fresh lime juice
- 2 cloves garlic grated
- ¼ tsp salt
- ¾ tsp ground cumin
- ¼ tsp cayenne pepper
- 1 tsp sugar, honey, or pure maple syrup according to taste
Instructions
- Fill a medium saucepan halfway with water and bring to a boil over high heat. Season with ½ teaspoon of salt.½ tsp salt
- Add the quinoa and bulgur wheat to the boiling water, and cook until soft (do not overcook or they will become mushy), about 10 to 12 minutes. When done, drain the quinoa and bulgur wheat well and leave to cool down completely.90 g tri-colour quinoa, 50 g bulgur wheat
- In the meantime, make the dressing: Whisk together all of the ingredients in a small bowl.1 tsp Dijon mustard , 80 ml extra-virgin olive oil, 4 Tbsp fresh lime juice , 2 cloves garlic, ¼ tsp salt, ¾ tsp ground cumin , ¼ tsp cayenne pepper, 1 tsp sugar, honey, or pure maple syrup
- In a large salad bowl combine the quinoa and bulgur wheat with the rest on the ingredients.400 g can black beans, 1 orange pepper, 150 g can corn, 1 medium red onion, 125 g cherry tomatoes, ½ cucumber, 30 g coriander, 25 g pickled jalapeños
- Toss everything in the salad dressing until well combined and serve.
Nutrition
Serving: 1servingCalories: 373kcalCarbohydrates: 56gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 707mgPotassium: 530mgFiber: 9gSugar: 24gVitamin A: 1199IUVitamin C: 39mgCalcium: 56mgIron: 3mg