READY IN ABOUT 2¾ hrs

Tex-Mex Quinoa Salad

Read Reviews (66)

"This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos." — SnuzzleMonkey

Directions

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.

Kitchen-Friendly View

PREP 20 mins
COOK 20 mins
READY IN 2 hrs 40 mins

Reviews More Reviews

Most Helpful Positive Review

Jun 01, 2009

So good - I did change up a bit to my taste. Used 2 fresh tomatoes, black beans and about 4 green onions. I just squirted the juice of 2 limes in and also added 2 cloves of minced garlic. I didnt add any cheese. This was just delicious and I bet its delicious as is - I just cant help myself and end up changing things around a bit ;-) ETA: I cooked the quinoa in veggie broth and added serrano and jalapeno pepper and some frozen sweet corn (just toss in the bowl frozen) - soooo good! Love this!

—Justus&Dane's Mom

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Most Helpful Critical Review

Feb 18, 2009

I made this for a work picnic and it had turned to absolute mush by the time we all enjoyed it. This is NOT something that keeps well in the fridge. I'm a good cook, so it was incredibly embarrassing. One person said it tasted like mushy oatmeal.

—Janjelly

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95 Ratings

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Feb 28, 2010

This was my first venture with Quinoa, and it was delicious! I added a chicken boullion to flavor the Quinoa itself, and since other readers complained it was mushy, I cooked it only the 20 minutes til it was al dente. The texture was perfect and seemed to be just as good the next day. I was out of garbanzo beans, so I had to pass on that. I only had stems of cilantro left from dinner last night, so I chopped those fine, didn't have the cheese, added avocado, garlic, onion and fresh tomatoes. It is really good! I would recommend people who are shy about trying Quinoa to use this recipe! And... it's good for you!

—Goldilocks19

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May 17, 2008

Mmmmm good! Didn't have the avocados or cheese, but loved it anyway. Would like a hundred more recipes this delicous and healthy. Thanks :)

—incurable

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Aug 31, 2010

This is a fantastic recipe. I add a few cloves of garlic and 1 chopped jalapeno. I substituted black beans for the garbanzo beans and cheddar cheese for cotija, as I was unable to locate this cheese. I also use 2 fresh tomatoes in place of canned dices tomatoes. Adding some spice, such as chili powder and cumin and maybe some cayenne pepper make this a wonderful dish. Also, I recommend eating this hot as a full meal for 4. It is great in this fashion.

—norm vandyke

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Jun 03, 2008

I made this according to directions..with one substitution..I could not find the cotija cheese so I used panella which is a crumbly farmers cheese. I also served this cold with butter lettuce in the form of a lettuce wrap..my vegetarian dinner guest devoured it and asked for the recipe. Another winner thanks!

—mommajana

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Apr 12, 2008

Delicious! More than 5 stars in my book. I also added 1 seeded and diced jalepeno for a little extra heat. Loved the freshness of the lime juice and cilantro which I think is key in this dish. The creaminess of the avacado also adds another level. Will be making this often. Thanks!

—SLJ6

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Mar 22, 2011

This is so delicious, once added feta instead of cotija cheese, once substituted parmesan. Have made with or without chickpeas. Made as a sidedish and main entree. It is just that delicious and filling!! My whole family loves it!!

—Jendog

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Nutrition

Calories
219 kcal
11%

Carbohydrates
25.7 g
8%

Cholesterol
3 mg
1%

Fat
11.1 g
17%

Fiber
6.2 g
25%

Protein
6.3 g
13%

Sodium
515 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Tex-Mex Quinoa Salad

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 219
Calories from Fat: 100

% Daily Value *
Total Fat 11.1g 17 %
Saturated Fat 2g 10 %
Cholesterol 3mg 1 %
Sodium 515mg 21 %
** Potassium 442mg 12 %
Total Carbohydrates 25.7g 8 %
Dietary Fiber 6.2g 25 %
Protein 6.3g 13 %
** Sugars 0.4g
** Vitamin A 12 %
** Vitamin C 19 %
** Calcium 8 %
** Iron 18 %
** Thiamin 11 %
** Niacin 18 %
** Vitamin B6 27 %
** Magnesium 23 %
** Folate 55 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.