Mexican Quinoa Salad | Shilpa Shetty Kundra | Healthy Recipes | The Art Of Loving Food

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories, while brown rice is often less expensive.

black beans

🥗Healthier: kidney beans

💰Cheaper: canned beans

Kidney beans are a healthier alternative, while canned beans are cost-effective.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers add flavor without heat, and banana peppers are often less expensive.

avocado

🥗Healthier: mashed peas

💰Cheaper: cucumbers

Mashed peas provide creaminess with fewer calories, while cucumbers are budget-friendly.

Cook 1 cup of quinoa in a little less than 2 cups of vegetable stock, just like cooking rice.

Add the cooked quinoa to a mixing bowl.

Add corn to the bowl.

Finely chop 1 red onion and add it to the bowl.

Deseed and finely chop 1 jalapeño and add it to the bowl.

Take out the seeds of 2 cherry tomatoes, chop them, and add to the bowl.

Add 1 avocado, cut into cubes, to the bowl.

Add black beans to the bowl.

Sprinkle some salt over the mixture.

In a separate bowl, prepare the dressing by mixing 1 tablespoon of honey, 1/4 teaspoon of pepper, and 1 tablespoon of olive oil.

Mix the dressing well and pour it over the salad mixture.

Toss everything together gently until well combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary