Mexican Quinoa Salad
This Mexican Quinoa Salad is a quick, wholesome side dish that doubles as a light entree. You’ll love the earthy, rich flavors of this warm vegan salad.
Servings: 4
Ingredients
- 1 cup dry quinoa rinsed
- 2 tbsp coconut oil divided
- 1 large white onion diced
- 1 cup dried mushrooms reconstitute in hot water and dice
- 1 can black beans rinsed and drained
- 1 cup tomatoes diced
- 2 small avocados peeled and diced
- 2 tbsp lime juice or more to taste
- salt to taste
Instructions
- Start by cooking quinoa on the stove-top. Add 1 cup dry quinoa (rinsed) to 1 3/4 cups of water, cover and simmer for 20 minutes or until cooked.
- When finished add 1 tbsp coconut oil to the quinoa pot for extra flavor and nutrition. Fluff with a fork.
- Meanwhile, dice the onions and mushrooms and cook over medium heat until lightly browned, and all moisture has cooked out of the mushrooms.
- Once the quinoa has finished cooking, add the quinoa and black beans to the pan with mushrooms and onions. Stir to combine, and heat through.
- Add 2 tbsp lime juice (or more to taste), and reduce heat to low.
- Stir in sliced cherry or grape tomatoes and avocado, and season to taste with salt.
- Serve with Tortilla Chips and a dollop of sour cream or Greek yogurt
Notes
- Storing: Leftover Mexican quinoa salad can be stored in the refrigerator for several days. However, keep in mind that the tomatoes and avocado may soften and discolor over time, so you might want to use the leftovers sooner rather than later.
- Reheating: To reheat, just place the leftovers in a covered skillet and heat on medium-low, stirring now and then. If the dish seems dry, you can add a splash of water or broth.
- Add Heat: For a spicy kick, add your favorite spicy ingredient: finely diced jalapeno, some cayenne pepper, or crushed red pepper flakes are all good options.
- Beans: Any beans will work in this dish. I like black beans, but pinto beans, garbanzo beans, and white beans are also fine to use.
- Mix-Ins: Feel free to mix in all kinds of goodies to this basic recipe. Sweet corn, diced zucchini, chopped peppers or celery, you name it.