Simple Way to Tex Mex Vs Mexican Food

Tex-Mex Quinoa Salad

As iliana de la vega notes, either.

Recipe Summary Tex-Mex Quinoa Salad

This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.

Ingredients | Tex Mex Vs Mexican Food

1 cup quinoa

2 cups water

1 teaspoon kosher salt

¼ cup fresh lime juice

2 tablespoons olive oil

⅛ teaspoon ground black pepper

1 (14 ounce) can diced tomatoes with green chile peppers, drained

1 (14 ounce) can garbanzo beans, drained and rinsed

1 bunch cilantro, chopped

2 avocados, cubed

¼ cup crumbled cotija cheese

Directions

Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours

When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

Info | Tex Mex Vs Mexican Food

prep: 20 mins cook: 20 mins additional: 2 hrs total: 2 hrs 40 mins Servings: 10 Yield: 5 cups

TAG : Tex-Mex Quinoa Salad

Salad, Grains, Quinoa Salad Recipes,