Friday, May 18

Food Friday: Quinoa Salad a la Mexicana

Oh quinoa, what a tricky little grain you are. So delicious when prepared properly, so horrible when not. Perfect for breakfast [recipe to come soon] but also amazing as dinner. So quick to make me look like a fool in a restaurant [I'll have the quinn-no-ah?] and then a snob in the grocery store [where can I find your keen-wa?]. With all your little quirks it's no wonder I will never rid myself of you.

As you can see quinoa and I got wayy back - like a whole 3 years back. It's been a great run but recently my eye started to wander. Couscous, millet and multi-grain rice began to tempt me with their novelty and versatility. I started to paint my poor friend quinoa as a grain who only liked to play with olives, feta & tomato. Lucky for quinoa and I, I had a fit of inspiration that has not only rekindled my love but has allowed me to see quinoa in a whole new light.

Grain salads are delicious, simple recipes that can be eaten at lunch or dinner and usually offer enough food to last an entire week of lunches!


1cup Quinoa
1 Avocado
1 Red Pepper
1 Green Pepper  
1cup Corn kernels 
1 Grape Tomatoes          
1 Tbsp Cilantro
2 Tbsp Lime
2 Tbsp Olive Oil
2 tsp Chili Pepper Flakes


Now pay attention because this is so easy you may blink and miss something. First I cooked the quinoa - Add 1 cup quinoa to 2 cups boiling water. Bring to a boil and then turn down the heat and simmer for 20 minutes. While the quinoa was cooking I began chopping the veggies. Once it was ready I fluffed the cooked quinoa with a fork and then placed it in the freezer to help with the cooling process.

Toss together the dressing while the quinoa is cooling [I tend to like a very light dressing so if you like more double or triple the above dressing recipe]. Take the dressing and toss with the cooled quinoa. Add the veggies, toss and eat! 

By the time I finished the salad, I had doubled all the veggies and the dressing. The doubled recipe is above, however the photos are of my initial light-on-veggies attempt.

I think black beans may also be a great addition to this salad.

I used frozen corn that I thawed over a couple hours before adding.


  1. This looks delicious. I am going to try this recipe :) 

  2. Thank you for sharing! I eat a ton of quinoa, being a vegetarian and I've been getting bored with the only two recipes I have with quinoa in them so this will be a great addition! Plus I loooooove Mexican food! I'll be making this salad this weekend.

  3. I love grain salads and my husband hates them... This may actually be a good one for him, though, since his complaint is normally a lack of flavor- the red pepper flakes... Yum!

  4. looks amazing! I use a similar recipe with black beans - I definitely recommend the addition. :)

  5. YUMMY! I love quinoa and I'm always looking for new ways to prepare it. Thanks for the recipe!


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