Receta Mexican Quinoa Salad
January 21, 2010
When I went to Mexico, one of my favourite meals was at a Mexican restaurant in the resort. There was a great salad bar and one of my favourite salads was a corn salad. It had a mystery flavour to it, but it made it fantastic. After a couple bites, I realized that the flavour was cinnamon! A strong cinnamon flavour. I knew that when I got home I would be making a salad with corn and cinnamon. Instead of stopping at a corn salad, I decided to add the cinnamon flavour to quinoa, and make that the base of my salad. I added black beans, corn, tomatoes, avocado, cilantro, and feta cheese and it made a truly beautiful, healthful salad. I took the flavour up another notch by making a roasted red pepper vinaigrette to top the salad.
Mexican Quinoa Salad
- 1 cup quinoa
- 2 cups cold water
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/8 tsp cayenne pepper
- pinch of salt and pepper
- zest of one lime
- juice of one lime
- tobasco, to taste
- 1 avocado
- 3-4 tomatoes
- 3/4 cup canned or frozen corn kernals
- 1 can black beans
- 1/2 cup cubed feta cheese
- 2-3 tbsp finely chopped cilantro
Rinse the quinoa thoroughly and put in a pot with cinnamon, nutmeg, cayenne, salt and pepper, lime zest and juice, tobasco, and 2 cups of water. Bring to a boil, cover, reduce to a simmer for 15 minutes. Remove from stove and let sit for 5 more minutes. Fluff with a fork. Add the remaining ingredients and toss. Enjoy!
About Koko
Hey, I'm Koko! I'm a certified raw foods chef and I love sharing healthy recipes and tips for living a vibrant life!
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