EatGluten FreeSavory

Cinco De Mayo Quinoa Salad

Makes 7 servings, 1/2 cup each

Active Time: 20 minutes

Total Time: 1 hour

Get It:

  • 1/2 C Quinoa
  • 2 C Vegetable Broth
  • 1 C Corn on the Cobb kernels, grilled
  • 2 Avocados, diced
  • 2 Small Red Peppers, diced

Dressing:

  • 2 T Extra Virgin Olive Oil
  • 2 Limes, juiced (or 4-5 T Lime Juice)
  • 1 t Chili Powder
  • 1 t Ground Cumin
  • 1 t Garlic Powder
  • 1 t Dried Basil
  • 1/2 t Seasoning Salt
  • 1/2 t Ground Black Pepper
  • 1/2 C Cilantro, chopped

Make It:

1. Soak quinoa in vegetable broth for 15 minutes.

2. Meanwhile, dice the veggies and whisk the dressing together in a separate bowl.

3. Turn the quinoa pot to medium heat and let it come to a boil. Then reduce heat to low and let quinoa simmer for about 20-25 minutes or just until the liquid absorbs, stirring often.

4.  Toss the dressing, quinoa, and veggies together and stick the bowl into the fridge for about 20 minutes.  Serve cold.

Know It:

181 calories, 17g carbs, 10g fat, 4g protein, 4g fiber

Notes:

Guac?  Check.  Tacos?  Check.  Quinoa Salad?  CHECK!  I really like Oh She Glow’s Red Quinoa and Black Bean Salad and The Diva Dish’s Lemon Quinoa Cilantro Chickpea Salad, but I had different ingredients and a different vision for this quinoa salad.  The chili powder gives it a slightly spicy taste, and the cumin and grilled corn lends a hint of smokiness.  The beautiful bright red peppers not only make this salad look festive, but  give it a raw veggie crunch.  No grill?  No problem!   See this video of how to grill corn on the cobb on a George Foreman (which is what I used).  I’m sure you could also just use frozen or canned corn, but it might not have the same flavor or nutritional content as fresh corn.  This also works wonderful as a leftover dish, since it tastes better the day after once all of the flavors have had a chance to soak in and marinate.  Let me know what you think, and enjoy!

 

 

grapefruit
Previous post

Seasonal Fruit Friday: Texas Ruby Red Grapefruit

Fruity-Bran-Muffins
Next post

Copycat Trader Joe's Vegan Fruit & Bran Muffins

Kasey Shuler

Kasey Shuler

Hey y'all, my name is Kasey and I started this blog in 2012 under the name Well of Health out of an overflowing passion to teach wellness. I am a wife to Mattox and new mom of my own 24-hour personal trainer named Ellie. I have a degree in Health Promotions, am an ACSM certified personal trainer, and an AFAA certified group fitness instructor for classes like spin and Body Pump. I love Jesus, experimenting with healthy recipes, interval training, DQ blizzards, and writing for this blog!

4 Comments

  1. […] Cinco de Mayo Quinoa Dip […]

  2. […] of Health: Cinco De Mayo Qunioa Salad V, GF, […]

  3. […] Cinco de Mayo Quinoa Dip […]

Leave a reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>