I’ve been wanting to cook with Quinoa for a while now, but I was a little scared of getting it right. So I finally got around to making a salad with it, and it was great. Totally worth it. I’m sold.
Quinoa is a grain, and is really high in protein, so it’s very filling. It’s also a great source of fiber, and it’s gluten free. Sold yet?
So I made a Mexican Quinoa Salad, inspired by this salad. It makes a big batch, but you can totally have it for lunch the next day too.
The good thing about Quinoa is that while it’s not all that exciting by itself, it soaks up flavors while it cooks. So I cooked 1 cup of quinoa with 1 can of vegetable broth, some garlic, and a little bit of cumin.
Beyond the 1 cup of dry quinoa (cooked turns out to be much more) I also threw together a bunch of veggies. Most of these are just “handfuls”:
- 1/2 a bunch of cilantro, chopped
- 2.5 cups (or a few handfuls) baby spinach chopped
-3/4 a cup cherry tomatos, halved
- Some red onion, chopped (see? however much you want.)
-1 green bell pepper
-1 drained can of black beans
- 1 Avocado
-A handful of Queso Fresco. Or more. I love cheese, so the more the merrier, if you ask me.
The original recipe calls for a dressing like this:
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper
I felt like this dressing was okay, but not amazing. Luckily due to a lot of the other ingredients, it doesn’t need a ton of dressing. But next time, I’ll likely just get a store bought cilantro-lime or some sort of Mexican themed dressing.
The finished product was delicious! Very filling. Very tasty. Totally something I’ll make again, and it would be great for potlucks/picnics/etc where you might need to bring a large dish of something.