Mexican Quinoa Salad | Both side dish OR main dish

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain, while rice is more economical.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

corn

🥗Healthier: fresh corn

💰Cheaper: frozen corn

Frozen corn is convenient and cost-effective.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Add 1 cup of quinoa and a little bit of sea salt to the instant pot.

Add 1 cup of water and place a trivet on top of the quinoa.

Put 1 cup of corn on top of the trivet.

Seal the instant pot and set it to one minute on high pressure, then let pressure release naturally.

Alternatively, for stovetop, add quinoa, 1.5 cups of water, and sea salt to a regular pot.

Put the trivet on top and add corn, then bring to a boil.

Reduce heat to low, cover, and simmer for approximately 15 minutes.

Finely chop 1/4 large red onion or 1/2 small red onion and set aside.

Dice 2 large tomatoes and set aside.

Coarsely chop about 1/2 cup of cilantro.

Seed and chop a jalapeno into small pieces.

Remove cooked corn kernels from the cob and set aside.

Half and pit an avocado, then dice it.

Fluff the quinoa and add it to a large bowl.

Add diced tomatoes, corn, finely chopped red onion, diced avocado, finely chopped jalapeno, coarsely chopped cilantro, and 1 cup of cooked black beans to the bowl.

Season with salt, pepper, and plenty of lime juice.

Toss all ingredients together and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary