I’ve been eating this cold salad all week. I think I’m generally a pretty kind and giving person. But I must admit that I hated sharing this with Nathan.
I saw the recipe over at Daily Garnish. I added some grilled corn (yum!) and omitted the mushrooms. Other than that, it was pretty staightforward. And SO fantastic. It is so fresh, so summery. Just wonderful. It was gone long before I wanted it to be.
Mexican Quinoa Salad
1 cup quinoa
1 1/2 ears corn
1 pint grape tomatoes, halved
1/2 onion, chopped
2 avacados, diced
1 lime, juiced
1 can black beans, rinsed and drained
salt and pepper
Cook quinoa according to package directions.
Dice avacado and let sit in the juice of the lime.
Combine all ingredients and stir well. Serve warm or cold.
Serves 13 (1/2 cup each.)
Nutritional info: 145 calories; 6g fat; 21g carb; 5g fiber; 5g protein.
(Try it. You’ll thank me.)
I make this with rice or quinoa as you’ve suggested – but add a bit of hot sauce (like Sriracha) and cumin as well. With the rice one, i usually also add a bit of shredded cheese and plain yogurt on top. YUM!!
P.S. love the new blog format!!
This looks absolutely amazing! I’m definitely going to try it.
Krissie, Do you cook the corn, or use it raw for this recipe?
I grilled it first.
I made this last night — It’s SO good!!! And I just used frozen corn but ‘toasted’ it in the pot I cooked the quinoa in real quick. So so so so yummmmy.
I’ve wondered if there was any way to take the frozen taste out of frozen corn! You are so smart!
Hey Krissie,
Thanks, on a related note, If you like regular pork chops, you’ll love these Mexican style pork chops.
I look forward to your next post