Mexican Quinoa Salad with Creamy Avocado Dressing #SundaySupper
Mexican Quinoa Salad with Creamy Avocado Dressing #SundaySupper requires approximately 30 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $1.77 per serving. One portion of this dish contains around 12g of protein, 12g of fat, and a total of 329 calories. 155 people found this recipe to be scrumptious and satisfying. If you have olive oil, honey, zucchini, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. Plenty of people really liked this side dish. It is brought to you by Dinners Dishes and Desserts. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Try Mexican Pasta Salad with Creamy Avocado Dressing, Southwestern Quinoa Salad with Creamy Avocado Dressing, and Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
1 avocado, pitted
1/4 tsp black pepper
1 can (15 oz) black beans, drained and rinsed
1 1/4 cups Chicken Broth (or however much liquid your Quinoa calls for)
1/2 tsp cumin
1/4 fresh cilantro, chopped
1/4 cup fresh cilantro, chopped
1/4 cup fresh parsley, chopped
1 1/2 cups frozen corn, thawed
2 cloves garlic, minced
1 cup grape tomatoes
3 green onions, chopped
1 tsp honey
1 jalapeno, seeded and minced
1 lime, juiced
2 Tbs olive oil
1/4 tsp paprika
1 cup Quinoa
1 tsp crushed red pepper flakes
1 Tbs red wine vinegar
1/4 tsp salt
1 small zucchini, sauted
Equipment:
food processor
bowl
Cooking instruction summary:
Bring the chicken broth to a boil, and cook quinoa as directed on package.In a large bowl combine all the veggies and seasonings for the salad. In a food processor, pulse together everything for the dressing, but the olive oil. You might need to scrape down the sides a couple times. Once smooth, slowly stream in the olive oil.Combine the cooked quinoa with the veggies, and then stir in the avocado dressing. Stir until well coated.Can be served warm or cold.
Step by step:
1. Bring the chicken broth to a boil, and cook quinoa as directed on package.In a large bowl combine all the veggies and seasonings for the salad. In a food processor, pulse together everything for the dressing, but the olive oil. You might need to scrape down the sides a couple times. Once smooth, slowly stream in the olive oil.
2. Combine the cooked quinoa with the veggies, and then stir in the avocado dressing. Stir until well coated.Can be served warm or cold.
Nutrition Information:
covered percent of daily need
