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Aztec Quinoa Salad

[heart_this] · Oct 5, 2007 · 13 Comments

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

Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes Servings: 6
ingredients
  • 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
directions
  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.
Similar Recipes:
Quinoa Fruit Salad with Yogurt
Aztec Soup
Quinoa Porridge
Curried Turkey and Quinoa Salad
Roasted Asparagus and Red Pepper Farro Salad
Tabbouleh

Take a look at World Vegetarian Day roundup at Coffee and Vanilla.

Food, Gluten-free, Main Course, Quinoa, Recipe, Salad, Side Dish, Texmex, Vegetarian, Whole Grains

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Reader Interactions

Comments

  1. Anh says

    October 5, 2007 at 3:35 am

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

    Reply
  2. sher says

    October 5, 2007 at 8:17 am

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

    Reply
  3. Anonymous says

    October 5, 2007 at 11:56 am

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

    Reply
  4. katiez says

    October 5, 2007 at 1:01 pm

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

    Reply
  5. Peter M says

    October 5, 2007 at 1:09 pm

    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.

    Reply
  6. Deborah says

    October 5, 2007 at 4:37 pm

    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!

    Reply
  7. Margot at Coffee & Vanilla says

    October 5, 2007 at 9:56 pm

    Hi,

    Just a short note that you have been awarded with Nice Matters Award. Check out my blog to collect your award 🙂

    Margot

    Reply
  8. Veggie says

    October 7, 2007 at 3:41 pm

    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.

    Reply
  9. Veggie says

    October 7, 2007 at 3:45 pm

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

    Reply
  10. Diane says

    June 11, 2008 at 7:06 pm

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

    http://cookingandeatingwithdiane.blogspot.com/

    Diane

    Reply
  11. mary says

    October 28, 2008 at 1:42 pm

    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!

    Reply
  12. Pal Ashford says

    March 14, 2017 at 7:58 pm

    I think this would work better with couscous

    Reply
  13. Pal Ashford says

    March 14, 2017 at 8:07 pm

    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.

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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