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Mexican Quinoa Salad

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Mexican Quinoa Salad
  • Prep 15 min
  • Total 15 min
  • Servings 4
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Blogger Angie McGowan of Eclectic Recipes shares a quick and easy Mexican-inspired quinoa salad recipe.
By Angie McGowan
Updated Jul 25, 2018

Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 cup vacuum-packed whole kernel corn with red and green peppers, drained
  • 1/2 cup diced tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup coarsely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon ground cumin
  • 4 cups spring mix baby salad greens

Steps

  • 1
    In 1-quart saucepan, heat quinoa and water to boiling. Reduce heat to simmer. Cover tightly; simmer 7 to 10 minutes or until all liquid is absorbed. (Quinoa is done when grains are translucent with opaque edges.)
  • 2
    Meanwhile, in large bowl, gently mix corn, tomatoes, onion, cilantro, lime juice and cumin.
  • 3
    Stir cooked quinoa into salad. To serve, line each serving plate with 1 cup salad greens. Top with quinoa salad.

Tips from the Betty Crocker Kitchens

  • tip 1
    For even more protein, add one 15-ounce can black beans, drained and rinsed, to the salad.
  • tip 2
    For a spicy kick, add 2 finely chopped jalapeño chiles to the salad.

Nutrition

230 Calories, 3 1/2g Total Fat, 8g Protein, 43g Total Carbohydrate, 5g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
230
Calories from Fat
30
Total Fat
3 1/2g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
160mg
7%
Potassium
520mg
15%
Total Carbohydrate
43g
14%
Dietary Fiber
5g
21%
Sugars
5g
Protein
8g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
25%
25%
Calcium
8%
8%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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