A Mexican salad with quinoa is waiting for you in this post, where we will present you a great recipe today. It's full of fresh ingredients and also has a quick twist thanks to the jalapeño sauce. Get your daily dose of vitamins with this perfect salad as an appetizer or main course.
If you want to awaken the spring fever and are in the mood for lighter food with brighter colors, you can try this flavorful recipe. This is where a Mexican salad with quinoa comes into play. This one is so full of healthy ingredients that will help prepare the salad more often as part of your daily menu. TheAddition of quinoa keeps this dish on the even healthier side, and you can enjoy it as lunch or in the evening. The dish is also suitable as a snack between meals or during work.
The Mexican flavors like black beans, corn, avocado, peppers and jalapeño vinaigrette dressing round it all out. Your taste buds come alive when the fork touches your tongue. The composition also goes perfectly as a side dish with a hearty steak or meat dish, as well as with wraps and margaritas.
You can also definitely add some of your favorite ingredients to this quinoa salad recipe. For example, a few different types of peppers, red onions, and if you want to make this a complete meal would be suitable for thisChicken a great addition. The salad dressing doesn't necessarily have to be very spicy, but it could be a little spicier to enhance the flavor. You can use just half of a medium pepperoni.
Tips for preparation
- Make the dressing the day before – add fresh jalapenos to taste to make the sauce spicier.
- The quinoa can be cooked in a chicken or vegetable broth for added flavor.
- The ingredients can be prepared - cut and add the avocado until you are ready to eat it all to prevent it from turning brown.
- You can also prepare this salad as a Mexican layered salad in a preserving jar. Add some vinaigrette to the bottom of the jar, then the quinoa and stack the other ingredients.
- Such a Mexican salad can be served warm or cold.
- Kitchen items you may need: chopper, mixing bowl.
Ingredients
- Quinoa (cooked) – 300g
- 1 root Paprika
- But – 1 Dose
- black beans – 1 can
- 1 Avocado
- Parsley – 30 g
- Garlic – 1 clove
- Apple cider vinegar – 2 tbsp
- Vegetable oil – 2 tbsp
- Honig – 3 EL
- Lime juice – 2 tbsp
- 2 jalapenos (fresh or canned)
- Dijon-Mustard – ½ TL
- Salt and pepper
preparation
- Place the quinoa and water (or stock) in a medium saucepan, bring to the boil and simmer, covered, until done, 15 minutes.
- Cover and let the cooked food rest for about 5 minutes.
- In a large bowl, combine the peppers, onion, black beans, corn and avocado, toss gently and set aside.
- In a small food processor or even a small bowl, combine the apple cider vinegar, oil, honey, lime juice, jalapeno, Dijon mustard, garlic, and S&P; Stir the mixture until smooth.
- When the quinoa has cooled slightly, add it to the vegetables, toss to combine, then drizzle with the dressing and toss again.
- A Mexican salad can be served warm or chilled. Bon appetit!
