Mexican Quinoa Salad Recipe

Name: Mexican Quinoa Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup quinoa, dry; 1 cup water; 1 teaspoon chili powder; ½ cup ground beef, cooked; ½ cup canned corn, drained; ½ cup salsa; 12 tomatoes, chopped; ¼ cup fresh cilantro, chopped; 2 teaspoons taco seasoning; 2 cups romaine lettuce, chopped; 2 tablespoons light sour cream

Servings: persons

½ cup quinoa, dry
1 cup water
1 teaspoon chili powder
½ cup ground beef, cooked
½ cup canned corn, drained
½ cup salsa
12 tomatoes, chopped
¼ cup fresh cilantro, chopped
2 teaspoons taco seasoning
2 cups romaine lettuce, chopped
2 tablespoons light sour cream

1
Bring water and quinoa to a boil.
2
Lower heat & simmer for 15 minutes until quinoa looks almost clear.
3
Remove from heat & mix in the chili powder.
4
In a separate bowl, combine remaining ingredients except lettuce & sour cream.
5
Heat in microwave until warm throughout.
6
Layer chopped lettuce in bottom of 2 serving bowls.
7
Top with half of the quinoa mixture.
8
Top with half of the beef mixture.
9
Top with 1 T of sour cream each.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ½ cup quinoa, dry, 1 cup water, 1 teaspoon chili powder, ½ cup ground beef, cooked, and more.

Yes, Mexican Quinoa Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mexican Quinoa Salad

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