Aztec Quinoa Salad

Aztec Quinoa Salad

I came across quinoa on for the first time a while ago on a food blog. It looked pretty interesting and I wanted to try it. It took a while to find some but I eventually did. The next question was what to do with it? I decided to go with Mexican ingredients/flavours. It turned out pretty good. The salad was really tasty. I really liked the texture and flavour of the quinoa. The salad was just as good the next day. I look forward to further experimentation with quinoa.

Aztec Quinoa Salad

Aztec Quinoa Salad

  • 1 cup quinoa
  • 2 cups water
  • 1 cup black beans (rinsed)
  • 1 cup corn kernels
  • 1 tomato (chopped)
  • 2 tablespoons red onion (chopped)
  • 1 jalapeno (chopped)
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 lime (juice)
  • 1 green onion (chopped)
  • 1 handful cilantro (chopped)
  • salt and pepper to taste
  1. Rise the quinoa well in warm water.
  2. Bring the water and quuinoa to a boil in a pan.
  3. Reduce heat, cover and simmer until it is tender, about 15 minutes.
  4. Pour the quinoa into a large bowl.
  5. Add everything else and mix.


Anh said...

I have some quinoa in my pantry, too. your salad is a good way to use it! ;)

sher said...

I love quinoa too--and this recipe looks perfectly delcious! I think corn goes with it so well.

Anonymous said...

The Aztecs scare me for various reasons, but your quinoa salad seems harmless enough :) I'll give it a shot. It looks good.

katiez said...

I just started using quinoa last spring and I love it! I use it anytime I would use rice or orzo.

Peter M said...

Kevin, quinoa's on my "to-try" list. I'm going to try a variety as there are quinoa in other colours too...that health food store in Carrot Common (danforth) has some.

Deborah said...

I had a hard time finding it as well, but it seems like it is becoming more popular and readily available. This salad looks and sounds wonderful!

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Veggie said...

so what do vegetarians eat anyway?

I'm not a big fan of quinoa but I love this salad recipe. I took it to a family dinner and everyone loved it. It's also a great food for vegetarians because it's high in protein.

The recipe:
Snacking Salad with Apricots and Roasted Almonds
it was featured in Alive magazine's May issue.
Note: I left out the yogourt and honey when I made this.

Veggie said...

Mild Moroccan Spiced Dressing for the Snacking Salad with Apricots and Roasted Almonds.

Diane said...

Great recipe. I also experiment with food and love quinoa. Check out my blog too!


mary said...

HI! Thanks for your recipe! I haven't tried the Aztec but I did try the porridge. I used currants and bananas with honey. Awesome!

Pal Ashford said...

I think this would work better with couscous

Pal Ashford said...

Sorry I forgot to mention, there's no Aztec salad dressing which should accompany this salad. It's a standard traditional dressing that is a wonderfully flavorful dressing consisting of rice vinegar, apple cider vinegar, minced garlic, cumin, coriander, a little bit of cayenne, some salt, lime juice and some sugar. Here you only have lime juice for a liquid. Needs some tweaking. I'm going to try this as a foundation but then add some Aztec dressing to give it the flavor it needs and see how it comes out.

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