How to Make Tex-Mex Quinoa Salad - A Step-by-Step Guide

Tex-Mex cuisine is known for its bold flavors, vibrant colors, and hearty ingredients. One dish that perfectly embodies the essence of Tex-Mex cooking is the Tex-Mex Quinoa Salad. This hearty and nutritious salad is packed with protein, fiber, and an array of delicious ingredients that will tantalize your taste buds and keep you feeling satisfied.

Quinoa, a nutrient-rich grain that is a staple in many Latin American cuisines, serves as the base for this salad. It's cooked to perfection...

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Ingredients

  • 1 cup quinoa
  • 2 cups water
  • 1 teaspoon kosher salt
  • ¼ cup fresh lime juice
  • 2 tablespoons olive oil
  • ⅛ teaspoon ground black pepper
  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 (14 ounce) can garbanzo beans, drained and rinsed
  • 1 bunch cilantro, chopped
  • 2 avocados, cubed
  • ¼ cup crumbled cotija cheese

Information

  • Prep Time: 20 mins
  • Cook Time: 20 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 40 mins
  • Servings: 10
  • Yield: 5 cups

  • Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
  • When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.
  • Nutrition

    219 cal.

    • Total Fat: 11g
    • Saturated Fat: 2g
    • Cholesterol: 4mg
    • Sodium: 515mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 6g
    • Total Sugars: 0g
    • Protein: 6g
    • Vitamin C: 11mg
    • Calcium: 62mg
    • Iron: 2mg
    • Potassium: 442mg