Name: Mexican Quinoa Salad
Total time: 20 min
Yield: 8 servings (cup per servings)
Ingredients: 1 1/4 cup quinoa, dry and rinsed; 2 1/2 cups low-sodium chicken broth; 1 (15-ounce) can reduced-sodium black beans, (drained and rinsed); 1 (15.25-ounce) can low-sodium whole kernel corn, (drained and rinsed); 1 red bell pepper, diced; 6 green onions. thinly sliced; 1/4 cups chopped fresh cilantro; 1 jalapeno pepper, seeded and finely diced; 1/3 cup lime juice; 1/4 cup extra virgin olive oil; 2 tbs white balsamic with pear vinegar; 1 tsp ground cumin; 1/2 tsp salt; 1/2 tsp black pepper

Today on the blog is a much anticipated side dish recipe we promised you from Monday’s post. Let me catch you up if you’re just tuning in. Monday’s post featured grilled shrimp kabobs with mango chunks , which is pretty much the perfect summer dish. Be sure to check it out if you haven’t already. As delicious as this recipe is alone, most main dishes need that perfect side dish to go along with it. And this quinoa mexican salad is that perfect side dish.

There is nothing more satisfying then when you find a pair of recipes that go together as well as bread and butter. I realize I am treading in dangerous waters here, because I am certain some of you are thinking nothing goes together as well as bread and butter, right? I am almost certain we have proved that theory wrong with this two part meal. Both recipes have similar ingredients such as lime and cilantro which really helps tie the two together.

And both recipes can easily be enjoyed on their own as well. This quinoa salad is filled with some of my favorites such as cilantro, green onion, corn, black beans, lime juice, and quinoa. The key to the best tasting quinoa every time, is cooking it in chicken broth. Never will I ever cook it any other way. It adds that much needed flavor to what is naturally a flavorless grain. And boy do I love lots of flavor, which is why I’ve always had a hard time with most quinoa recipes. Definitely solved that problem here. And with quinoa being one of the most popular health foods in the world, there are many reasons why it’s an important addition to your diet. It is gluten free, rich in protein, and one of the few plant foods containing all 9 essential amino acids. Quinoa is also high in fiber, magnesium, B-vitamins, potassium, calcium, iron, phosphorus, vitamin E, and various beneficial antioxidants. It’s no wonder this miracle grain is so popular.

So if you’re like me, and are on the fence about quinoa, I really hope you will try this recipe. Not only is it good for you, it’s very easy to make. We hope you have enjoyed your time on our blog, and hope you come back for all your recipe needs. Thanks for being here, and as always, happy cooking!

Quote of the Day: A healthy attitude is contagious but don’t wait to catch it from others. Be a carrier. – Tom Stoppard

Mexican Quinoa Salad

This healthy and delicious Mexican Quinoa Salad is a protein filled meal guaranteed to satisfy with loads of summer flavor.

Prep Time

10 minutes + 1 hour of cool time

Cook Time

20 minutes

Servings

servings (cup per servings)

Ingredients

1 1/4 cup quinoa, dry and rinsed
2 1/2 cups low-sodium chicken broth
1 (15-ounce) can reduced-sodium black beans, drained and rinsed
1 (15.25-ounce) can low-sodium whole kernel corn, drained and rinsed
1 red bell pepper, diced
6 green onions. thinly sliced
1/4 cups chopped fresh cilantro
1 jalapeno pepper, seeded and finely diced
1/3 cup lime juice
1/4 cup extra virgin olive oil
2 tbs white balsamic with pear vinegar
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper