Mexican Quinoa Salad

Packing healthy lunches to bring to work isn’t always easy or fast, but I find that a little planning ahead can make a big difference in how well my week goes.

Benefits of planning ahead

  • Less rushing around in the morning before work
  • Meals are in line with my flexitarian diet
  • Invest the time once, enjoy for days

This afternoon, after grocery shopping, I put together a Mexican Quinoa salad to enjoy all week. This salad is a great transition into fall, I was able to use a jalapeno and the last of the tomatoes from my mom’s garden as well as a local zucchini and green pepper.

Mexican Quinoa Salad

This delicious quinoa salad comes together in no time. Feel free to mix up the vegetables depending on what you have on hand or what veggies are in season. 

Ingredients

  • 1 cup dry quinoa
  • 1.5 cups vegetable broth or water
  • 1/2 a small green pepper, diced
  • 2 scallions, chopped
  • 1 small jalapeno, finely diced (remove ribs/seeds if desired)
  • 1 small zucchini, diced
  • 2 small plum tomatoes, diced (seeds removed if desired)
  • 1 large ear of corn (I used 2/3 cup frozen)
  • 1 can (or 1 1/2 cups cooked) black beans
  • 2 T olive oil, divided
  • 2 cloves garlic, minced (or 1T pre-minced garlic)
  • 2 T lime juice
  • 1/2 t cumin
  • 2 T chopped cilantro
  • pinch sea salt
  • 1/8 t black pepper

Serves 4

Method

  • Rinse quinoa in a fine mesh strainer
  • In a pot with a tight lid, combine quinoa with 1.5 cups water or vegetable broth
  • Bring quinoa to a boil, then turn heat down and simmer on low for 15 minutes, then allow it to rest, covered for 5 minutes
  • While quinoa is cooking chop peppers, scallions, jalapeno, zucchini, tomatoes
  • Add chopped veggies to a large bowl with corn and black beans
  • In a small microwave safe bowl, prepare the dressing – Mince garlic, add 1 T olive oil, and heat in microwave until warm and fragrant (approximately 1 minute)
  • Add lime juice, remaining tablespoon of olive oil, cumin, cilantro, salt, and pepper
  • Add 2 cups of cooked quinoa to the large bowl with the veggies
  • Pour dressing over the top and mix well

Serve alone or over greens. Garnish with additional cilantro or sliced avocado if desired.

PA020023

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This entry was posted in Lunch Recipes, Recipes and tagged , , , . Bookmark the permalink.

One Response to Mexican Quinoa Salad

  1. Pingback: One of THOSE mornings | Faking it and Making it

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