Cooked - Mexican Quinoa Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Mexican Quinoa Salad

6.0

½ tsp salt

90 g tri-colour quinoa

50 g bulgur wheat

400 g can black beans (rinsed and drained)

1 orange pepper (cut into small dice)

150 g can corn (rinsed and drained)

1 medium red onion (thinly sliced)

125 g cherry tomatoes (quartered)

½ cucumber (finely diced)

30 g coriander (finely chopped)

25 g pickled jalapeños (chopped (optional))

Dressing

1 tsp Dijon mustard

80 ml extra-virgin olive oil

4 Tbsp fresh lime juice

2 cloves garlic (grated)

¼ tsp salt

¾ tsp ground cumin

¼ tsp cayenne pepper

1 tsp sugar, honey, or pure maple syrup (according to taste)

Fill a medium saucepan halfway with water and bring to a boil over high heat, season with ½ tsp. of salt.
Add the quinoa and bulgur wheat to the boiling water, and cook until soft (do not overcook or they will become mushy), about 10 to 12 minutes. When done, drain the quinoa and bulgur wheat well and leave to cool down completely.
In the meantime, make the dressing: Whisk together all of the ingredients in a small bowl.
In a large salad bowl combine the quinoa and bulgur wheat with the rest on the ingredients.
Toss everything in the salad dressing until well combined and serve.

Course🍚Side Dish

Diets🌱Vegan🌾Gluten-free...

Category🥗Salad

Cuisine🇲🇽Mexican

Occasions📆Everyday🏞️Picnic🍲Potluck

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 3 weeks ago

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