Spanish Quinoa Salad

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When I get home after a long day, the last thing I want to do is start cooking a lengthy homemade meal that will require tons of prep work and clean-up. Something quick, easy, and healthy is a goal of mine when it comes to making meals at the end of a tiring day. If you’re like me, then this recipe is perfect for you! This Spanish style quinoa salad is great for anyone who wants to have a filling and delicious meal that requires minimal prep time and clean-up.

On a personal note, I had the opportunity to work on a quinoa farm for an internship I had abroad in Armenia. I was able to see how quinoa was harvested and learned on a deeper level the benefits and importance of this amazing grain. Quinoa has so many characteristics that make it a versatile and delicious grain alternative. Quinoa is naturally gluten free so perfect for anyone with an allergy or intolerance. It is also a major source of plant-based protein that can provide you with energy and help support lean muscle all while keeping you full. One cup of cooked quinoa contains 8 grams of protein and 5 grams of fiber making it a power-packed grain alternative. This salad recipe will also contain a wide variety of vegetables and starches making it a well-balanced meal.


Spanish Quinoa Salad

  • Total Time: 20 minutes
  • Serves: 3-4

Ingredients:

    • 1 cup cooked quinoa
    • 1 cup of cherry tomatoes
    • 1 medium cucumber
    • ¼ can corn
    • ¼ can black bean
    • 1 cup diced bell pepper
    • 1 small jalapeno
    • ½ cup diced cilantro
    • Juice of 2 lemons
    • 1 tbsp salt
    • ½ tbsp black pepper
    • ½ tbsp crushed red pepper
    • 1 whole avocado

Directions:

    1. In a pot, bring 1.5 cups of salted water to a boil. Add in 1 cup of quinoa and reduce to medium heat. Stir occasionally for about 10-15 minutes until the quinoa becomes fluffy and water is absorbed. Take the quinoa out of the pot and place in a large bowl.
    2. While quinoa is cooking, prepare the vegetables and other ingredients. Chop the cherry tomatoes, medium cucumber, bell peppers, jalapeno, and avocado. Drain and rinse the corn and black beans, and place all ingredients into the large bowl.
    3. Add in seasoning, lemon juice and chopped cilantro. Mix well and enjoy!


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