When I saw 90+ degree heat in the weather forecast for this week, I knew salad would be the way to go for meals. However, I'm not much of a lettuce and carrots salad type of girl - I prefer something a bit heartier.
This Mexican Quinoa Salad is the perfect thing to beat the heat and still satisfy your appetite. It has all the flavors of an indulgent Mexican feast, but is much lighter and healthier. It's also super easy to make and keeps well in the fridge so you have it on hand for several days of meals.
I used red quinoa in this salad, but you can also use regular if that's what you have on hand. Either way, it will be delicious!
Mexican Quinoa Salad
*Slightly adapted from Lace & Race
1 Tbsp olive oil
1/2 small white onion, small diced
1 cup dry red quinoa, rinsed
2 cups vegetable broth
1 can diced tomatoes with chilies, drained
1 can black beans, rinsed
3/4 cup corn (I used frozen corn that was thawed and rinsed)
1 Tbsp chili powder
1/2 Tbsp cumin
1/2 tsp garlic powder
1 green pepper, small diced
Cilantro, washed and chopped
Add olive oil to a large pot and heat over medium heat. Add onion and cook until translucent.
While onion is cooking, rinse your quinoa in a fine mesh strainer. Once the quinoa is rinsed and your onion is cooked, add the quinoa to the pot along with the vegetable broth, tomatoes, black beans, corn, chili powder, cumin and garlic powder. Bring to a boil, then reduce to a simmer and cover pot with a lid. Allow to cook for an additional 15-20 minutes - stirring occasionally - until the liquid is absorbed and your quinoa is soft, but not soggy.
Remove the quinoa from the heat and allow it to cool before mixing in the green pepper and chopped cilantro. Keep chilled in the fridge until ready to eat.
If desired, you could top with a bit of avocado, but I think this is pretty tasty on its own. Serve on top of spinach for an extra veggie boost and with blueberries for dessert :)
Let's chat: What's your favorite way to prepare quinoa?