Mexican Quinoa Salad with Creamy Avocado Dressing #SundaySupper

Mexican Quinoa Salad with Creamy Avocado Dressing #SundaySupper requires approximately 30 minutes from start to finish. This gluten free, dairy free, and lacto ovo vegetarian recipe serves 6 and costs $1.77 per serving. One portion of this dish contains around 12g of protein, 12g of fat, and a total of 329 calories. 155 people found this recipe to be scrumptious and satisfying. If you have olive oil, honey, zucchini, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. Plenty of people really liked this side dish. It is brought to you by Dinners Dishes and Desserts. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is excellent. Try Mexican Pasta Salad with Creamy Avocado Dressing, Southwestern Quinoa Salad with Creamy Avocado Dressing, and Mexican Quinoa Salad Cups with Creamy Cilantro Lime Dressing for similar recipes.

Servings: 6

Preparation duration: 10 minutes

Cooking duration: 20 minutes

 

Ingredients:

1 avocado, pitted

1/4 tsp black pepper

1 can (15 oz) black beans, drained and rinsed

1 1/4 cups Chicken Broth (or however much liquid your Quinoa calls for)

1/2 tsp cumin

1/4 fresh cilantro, chopped

1/4 cup fresh cilantro, chopped

1/4 cup fresh parsley, chopped

1 1/2 cups frozen corn, thawed

2 cloves garlic, minced

1 cup grape tomatoes

3 green onions, chopped

1 tsp honey

1 jalapeno, seeded and minced

1 lime, juiced

2 Tbs olive oil

1/4 tsp paprika

1 cup Quinoa

1 tsp crushed red pepper flakes

1 Tbs red wine vinegar

1/4 tsp salt

1 small zucchini, sauted

Equipment:

food processor

bowl

Cooking instruction summary:

Bring the chicken broth to a boil, and cook quinoa as directed on package.In a large bowl combine all the veggies and seasonings for the salad. In a food processor, pulse together everything for the dressing, but the olive oil. You might need to scrape down the sides a couple times. Once smooth, slowly stream in the olive oil.Combine the cooked quinoa with the veggies, and then stir in the avocado dressing. Stir until well coated.Can be served warm or cold.

 

Step by step:


1. Bring the chicken broth to a boil, and cook quinoa as directed on package.In a large bowl combine all the veggies and seasonings for the salad. In a food processor, pulse together everything for the dressing, but the olive oil. You might need to scrape down the sides a couple times. Once smooth, slowly stream in the olive oil.

2. Combine the cooked quinoa with the veggies, and then stir in the avocado dressing. Stir until well coated.Can be served warm or cold.


Nutrition Information:

Quickview
326k Calories
11g Protein
12g Total Fat
47g Carbs
66% Health Score
Limit These
Calories
326k
16%

Fat
12g
19%

  Saturated Fat
1g
11%

Carbohydrates
47g
16%

  Sugar
2g
3%

Cholesterol
0.0mg
0%

Sodium
566mg
25%

Get Enough Of These
Protein
11g
23%

Vitamin K
69µg
66%

Manganese
1mg
50%

Fiber
11g
45%

Folate
156µg
39%

Vitamin C
27mg
34%

Magnesium
115mg
29%

Phosphorus
288mg
29%

Potassium
875mg
25%

Copper
0.45mg
22%

Vitamin B6
0.43mg
22%

Iron
3mg
21%

Vitamin B1
0.3mg
20%

Vitamin B2
0.3mg
18%

Vitamin E
2mg
17%

Vitamin A
801IU
16%

Vitamin B3
2mg
14%

Zinc
2mg
13%

Vitamin B5
1mg
10%

Calcium
66mg
7%

Selenium
4µg
6%

covered percent of daily need
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Food Trivia

Geomelophagia is someone who has the urge to eat raw potatoes.

Food Joke

Mother Banana: Why didn't you go to school today? Little Banana: Because I didn't peel well.

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