Tex-Mex Quinoa Salad
Our signature mix is crafted with southwestern chili tortilla bake:
Recipe Summary Tex-Mex Quinoa Salad
This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.
Ingredients | Tex Mex Chili Recipe No Beans1 cup quinoa2 cups water1 teaspoon kosher salt¼ cup fresh lime juice2 tablespoons olive oil⅛ teaspoon ground black pepper1 (14 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) can garbanzo beans, drained and rinsed1 bunch cilantro, chopped2 avocados, cubed¼ cup crumbled cotija cheeseDirectionsBring 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 hoursWhen the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.Info | Tex Mex Chili Recipe No Beansprep: 20 mins cook: 20 mins additional: 2 hrs total: 2 hrs 40 mins Servings: 10 Yield: 5 cups
TAG : Tex-Mex Quinoa SaladSalad, Grains, Quinoa Salad Recipes,
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