Mexican Chicken Quinoa Salad Recipes

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MEXICAN QUINOA SALAD



Mexican Quinoa Salad image

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.

Provided by Lorena Grater

Categories     Main Course     Salad     Side

Time 20m

Number Of Ingredients 12

1 cup quinoa
1-1.5 cups water
1 cob corn (or 1/2 cup cooked kernels)
1/4 red onion
1 cup cooked black beans
2 tomatoes
1 avocado ((ripe but firm) )
1/2 cup cilantro
1 jalapeño
2 limes
salt
pepper

Steps:

  • Add quiona, water, and sea salt to the Instant Pot. Place the trivet inside and place the cob of corn on top. Seal and set to 1 minutes on high pressure. Wait for full natural pressure release. For stove-top instructions see above in blog post.
  • In the meantime, finely chop red onion, dice tomato, chop cilantro, deseed and finely chop jalapeño, and set everything aside.
  • Cut off kernels of cooked cob of corn and set aside.
  • Cut avocado in half, pit and peel, and then dice. Do this last right before assembling the salad to keep fresh longer.
  • Assemble the salad by fluffing the quinoa and adding to a large salad bowl, then add chopped vegetables and fruits as well as black beans. Season with sea salt, pepper, and lime juice, then mix and serve.

Nutrition Facts : Calories 261 kcal, Carbohydrate 43 g, Protein 10 g, Fat 7 g, SaturatedFat 1 g, Sodium 177 mg, Fiber 10 g, Sugar 3 g, ServingSize 1 serving

AMAZING MEXICAN QUINOA SALAD



Amazing Mexican Quinoa Salad image

Extremely yummy, spicy marinated salad that will keep in the fridge for up to a week! My kids in university love packing this up for their lunch. You have everything you need for a very healthy meal in one dish! Substitute barley for the brown rice if desired. Turtle beans can be substituted for kidney beans.

Provided by Rita

Categories     Salad     Grains     Rice Salad Recipes

Time 2h20m

Yield 8

Number Of Ingredients 15

2 cups cooked quinoa
1 (15 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can kidney beans, rinsed and drained
1 (14 ounce) can corn
1 red onion, chopped
1 cup cooked brown rice
1 red bell pepper, chopped
¼ cup chopped fresh cilantro
¾ cup olive oil
⅓ cup red wine vinegar
1 tablespoon chili powder, or to taste
2 cloves garlic, mashed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste

Steps:

  • Mix quinoa, pinto beans, kidney beans, corn, red onion, brown rice, red bell pepper, and cilantro together in a glass or plastic container with a lid.
  • Whisk olive oil, vinegar, chili powder, garlic, salt, black pepper, and cayenne pepper together in a bowl; pour over quinoa mixture and toss to coat. Cover bowl with a lid and refrigerate until flavors blend, at least 2 hours. Stir again before serving.

Nutrition Facts : Calories 396.6 calories, Carbohydrate 42.4 g, Fat 22.6 g, Fiber 8.6 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 532 mg, Sugar 2.9 g

MEXICAN QUINOA AND CHICKEN SALAD



Mexican Quinoa and Chicken Salad image

Categories     Salad     Chicken     Side     Quinoa     Simmer     Boil

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 15

1/2 cup uncooked prerinsed quinoa
1 cup water and 2 tablespoons water, divided use
1 cup fresh or frozen corn, thawed if frozen
1/3 cup fresh lime juice
2 tablespoons snipped fresh cilantro
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon honey
1 pound boneless, skinless chicken breasts, cooked without salt, all visible fat discarded, cubed
1 medium red bell pepper, finely chopped
1/2 cup grape tomatoes, halved
2 medium green onions, sliced
1 medium fresh jalapeño, seeds and ribs discarded, diced
4 large lettuce leaves

Steps:

  • In a medium saucepan, combine the quinoa and 1 cup water. Bring to a boil, covered, over medium-high heat. Reduce the heat and simmer, still covered, for 12 minutes.
  • Stir in the corn. Simmer, covered, for 3 to 4 minutes, or until the water is absorbed, the quinoa is translucent and tender, and the corn is crisp-tender. Remove from the heat. Set aside.
  • In a small bowl, whisk together the lime juice, cilantro, oil, cumin, pepper, honey, and remaining 2 tablespoons water. Set aside.
  • In a salad bowl, toss together the chicken, bell pepper, tomatoes, green onions, and jalapeño. Add the quinoa mixture, tossing to combine. Drizzle with the lime juice mixture, tossing to combine.
  • Place the lettuce leaves on plates. Spoon the salad onto the lettuce.
  • Cook's Tip on Quinoa
  • Mildly flavored and high in protein, quinoa is nutritious and cooks quickly. Try it in place of rice or couscous in recipes or as a side dish. Often called a supergrain, quinoa is covered with a bitter-tasting coating of saponin, a harmless naturally occurring substance. If the quinoa is not prerinsed, put it in a fine-mesh sieve and rinse it under cold running water to be sure to get rid of the coating.
  • Nutrition Information
  • (Per serving)
  • Calories: 277
  • Total fat: 4.5g
  • Saturated: 1.0g
  • Trans: 0.0g
  • Polyunsaturated: 1.5g
  • Monounsaturated: 1.5g
  • Cholesterol: 66mg
  • Sodium: 91mg
  • Carbohydrates: 28g
  • Fiber: 4g
  • Sugars: 5g
  • Protein: 31g
  • Calcium: 38mg
  • Potassium: 732mg
  • Dietary Exchanges
  • 1 1/2 starch
  • 1 vegetable
  • 3 very lean meat

MEXICAN QUINOA SALAD



Mexican Quinoa Salad image

A delicious, fresh Mexican dish with a little kick!

Provided by The Lazy Gourmet

Categories     Salad     Grains     Quinoa Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

1 (15 ounce) can black beans, drained and rinsed
1 ½ cups cooked quinoa
1 cup frozen corn
1 red bell pepper, diced
½ cup chopped green onion
½ cup finely chopped cilantro, plus more for garnish
1 teaspoon minced garlic
½ cup olive oil
1 lime, juiced
2 tablespoons honey
6 pickled jalapeno pepper slices, chopped
¼ teaspoon dry mustard
¼ teaspoon paprika

Steps:

  • Stir black beans, quinoa, corn, red bell pepper, green onion, cilantro, and garlic together in a large bowl.
  • Whisk olive oil, lime juice, honey, jalapeno, mustard, and paprika together in a bowl until dressing is smooth and creamy. Pour dressing over quinoa mixture and toss to coat. Garnish with cilantro.

Nutrition Facts : Calories 507.5 calories, Carbohydrate 53.8 g, Fat 29.2 g, Fiber 11.5 g, Protein 11.6 g, SaturatedFat 3.9 g, Sodium 446.6 mg, Sugar 12 g

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