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    You are in: Home / Recipes / Mexican Quinoa Salad Recipe
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    Mexican Quinoa Salad

    Mexican Quinoa Salad. Photo by saranicolefox1

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Prose's Note:

    From The Gluten-Free Vegan by Susan O'Brien. She suggests adding avocados and roasted corn. What I did was scooped it over pitted avocado halves, which was lovely.

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    Units: US | Metric


    1. 1
      Heat the water to boiling in a 2-quart saucepan and add the quinoa. Lower the heat to medium-low and cover. Cook until the liquid is absorbed, 15 to 20 minutes. Remove from the heat and cool.
    2. 2
      When the quinoa has cooled, add the remaining ingredients. Taste and adjust the seasonings if necessary. You can serve it right away, but it's better to let the flavors marry in the refrigerator for a few hours.

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    Ratings & Reviews:

    • on May 02, 2010


      We bought this cookbook a couple of weeks ago and this is the 3rd recipe I have made. It is outstanding!! Tastes like a little bit of summer in a bowl. I used black bean as that is what I prefer and added frozen corn. Also increased the salsa to about 1 cup and used the entire red pepper. Plan on having this for lunch this week... and quite excited about it.

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    • on July 20, 2011


      We really enjoyed this quinoa salad! It had lots of great flavors. I served it as a side to turkey enchiladas. I added a diced avocado, which was really nice and used black beans as suggested. I would definitely make this again. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Quinoa Salad

    Serving Size: 1 (352 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.7
    Calories from Fat 63
    Total Fat 7.0 g
    Saturated Fat 0.7 g
    Cholesterol 0.0 mg
    Sodium 204.1 mg
    Total Carbohydrate 61.9 g
    Dietary Fiber 14.1 g
    Sugars 3.8 g
    Protein 16.7 g

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