Tex-Mex Quinoa Salad
Quinoa is a gluten-free grain that's a great base for a spin on a cold pasta salad. Check out these 3 delicious ways to make quinoa salad.
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 tsp cumin
- 1 tsp paprika
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 cup cherry tomatoes
- 1 16 oz. canned corn
- ¼ cup pickled jalapenos
- ½ bell pepper
- ¼ cup pumpkin seeds
- ¼ cup loosely packed cilantro
Instructions
- In bowl, rinse the quinoa with cool water and drain off the water. Rinse with fresh water about 3 times to remove bitterness.
- In a pot, add the rinsed quinoa and 2 cups of water and salt. Bring to boil. Once boiling, reduce to simmer and cover with a tight fitting lid. Simmer for about 15 minutes or until fluffy and the water is absorbed.
- Make the quinoa ahead of time so it is cooled, or put the cooked quinoa in the fridge while prepping the other ingredients so it can cool.
- Add the cumin, paprika, onion and garlic powder to the quinoa and mix. Also season with salt and pepper to taste.
- Cut the cherry tomatoes in half and add to the quinoa.
- Drain the can of corn and add to the salad. You can also use fresh corn or fry up the corn first for extra flavor.
- Add the pickled jalapeños to the salad. You can dice them up or add more depending on how much heat you want.
- Dice the bell pepper and mix in. Also mix in the pumpkin seeds. Top with fresh cilantro as well as optional avocado slices or salsa.
Notes
The measurements for this recipe can be adjusted to taste. You can add more jalapenos for more heat or skip them for milder flavor. Fresh corn (about 4 ear depending on size) can be substituted for canned corn.