Add Mexican Quinoa Salad to your next meal plan. This recipe is protein packed combining two cups of quinoa with black beans, bell peppers, jalapeños, green onions, fresh corn, and Cotija cheese. Top it with Avocado Crema or just a drizzle of olive oil!
Stovetop quinoa directions: Rinse quinoa in cold water. In medium pan bring chicken broth to a boil, and add quinoa. Reduce heat to a rolling simmer and cool until liquid cooks out. When done, fluff with a fork, and pour into a large bowl to let cool.
Instant Pot quinoa directions: Rinse quinoa in cold water. Combine quinoa and chicken broth (but use just 3 cups) in IP. Select pressure cook for one minute. Let it do a natural release for 10 minutes, and then release vent. Remove lid, fluff with a fork, and pour into a large bowl to cool.
In a medium sauce pan, bring water to a boil. Add corn and plenty of salt, and reduce heat to rolling simmer. After 5 minutes, the corn should be done. Remove to cool, and then slice the corn off the cobs.
Combine all quinoa salad ingredients in a large bowl. Add salt and pepper to taste. Drizzle some olive oil over top of each serving, according to taste.
In a food processor, combine avocado, sour cream light (or yogurt), cilantro, lime juice, and garlic salt. Pulse until you reach your desired consistency.
To serve, add a dollop of avocado crema to each single serving. OR, just add a drizzle of olive oil, and additional salt and pepper.