This refreshing vegetarian dish meets two of my new year’s resolutions – eat more vegetables and healthier. As an added bonus it is Mexican food (my favorite) and it tastes delicious!
What is quinoa?
It is a South American grain that is gluten-free, high in fiber and contains 10% + protein. It is the only grain (that I know of) naturally containing protein. Until very recently this powerhouse grain has basically been a well kept secret. But now, it is appearing all over health websites and cooking sites/blogs (including H&M).
I highly recommend purchasing quinoa that is already rinsed and soaked, such as one from Trader Joes, my favorite grocery store.
Mexican Salad
Yield: 6-8 servings
1 ½ cups dried quinoa
1 20 oz can of red kidney beans, drained
1 cup corn
2 firm roma tomatoes
1/2 large red onion
1 large jalapeño
1/4 cup lime juice
1 tablespoon olive oil
3 tablespoons of cilantro (chopped if fresh)
1 tablespoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground sea salt
1/2 teaspoon ground black pepper
1 teaspoon honey
Optional garnish: cheddar cheese & avocado slices
- In a saucepan combine 1 1/2 cups of quinoa and 3 cups of water. Bring to a boil and then immediately reduce to a simmer (medium-low heat) and cover.
- Allow to cook for 10-15 minutes. Quinoa will be done when all the water has absorbed and the grain appears translucent.
- While quinoa is cooking, dice Roma tomatoes and jalapeño. Cut red onion into slivers that are approximately 1-1 ½ inch long.
- In a large bowl combine all vegetables, kidney beans, and spices.
- Add quinoa and mix.
- Garnish with cheddar cheese and avocado slices. Serve either cold or warm, I prefer warm.
Healthier Mexican!
H&M
