Quinoa Mexicana Salad - Weelicious
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Quinoa Mexicana Salad

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This isn't a recipe that I just came up with out of the blue. I've actually been making this for husband for ages. For many years he was a vegetarian and so I was always trying to come up with new and exciting recipes that would offer him protein and vegetables (unlike me, a total carnivore at heart). This dish is now a regular in our house. There's almost always a bowl of it in the fridge because it's so quick and easy to prepare, but it's also healthy.
Quinoa (pronounced KEEN-wah) is a fantastic grain for kids because it has more protein then other grains, contains more calcium then milk, plus it's easy to digest. Quinoa is also full of B vitamins, vitamin E and iron which 9% of toddlers, 700,000 in the U.S. alone have shown to have to be deficiency in.
I made this for my "kids dinner party" recently and all the little ones loved it. One of my friends kept saying her daughter "hates avocado". Being kind of sneaky (I know! I'm all against sneaking foods, but this was just an experiment, I swear!), I asked her daughter if she wanted a bite of the quinoa mexicana salad and she said yes. When I tell you she gobbled up this dish AND the avocado it proves that sometimes, even little ones can be open minded to new flavors. You just never know.

Quinoa Mexicana Salad  (makes 6-8 toddler servings)

  • Prep Time: 5 mins,
  • Cook Time: 15 mins,
  • Rating:
    Rate this recipe
This isn't a recipe that I just came up with out of the blue. I've actually been making this for husband for ages. For many years he was a vegetarian and so I was always trying to come up with new and exciting recipes that would offer him protein and...

Ingredients

  • 1/2 cup quinoa, washed and drained
  • 1 cup water
  • 1/2 cup fresh or frozen corn, cooked
  • 1 avocado, chopped
  • 1/2 cup cherry tomatoes
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 2 tablespoons cilantro, chopped
  • 1/4 teaspoon cumin
  • salt to taste

Preparation

  1. 1. Bring the water and quinoa to a boil in a saucepan.
  2. 2. Reduce the heat to a simmer and cover for 15 minutes.
  3. 3. Place the quinoa in a bowl and cool.
  4. 4. Add the remaining ingredients and stir to combine.
  5. 5. Serve.
Quinoa Mexicana Salad

Nutrition Information

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Comments






  1. Jessica Avila

    April 2, 2014 at 10:09 am

    Can you make this ahead of time and then freeze it? I am going away on vacation to another country and trying to make enough foods to bring that can be frozen

  2. laurie

    May 5, 2013 at 11:34 am

    How much of this could I make ahead if time, like the night before?

    • catherine

      May 6, 2013 at 12:24 pm

      You could cook the quinoa the night before and leave it in the fridge in a covered container. You could also prepare the remaining ingredients and mix them all together the night before and store them in a covered container separate from the quinoa, then mix it all together about an hour or two before you’re ready to serve!

  3. linda

    May 4, 2013 at 8:51 pm

    I hate to be a smart Alec, but I would like to point out that quinoa is a seed, not grain.

  4. Mary

    March 5, 2013 at 12:15 pm

    Another delicious Weelicious recipe! My (almost) 15 month old daughter loved it! And so did my husband and I! I think this could easily be a part of the dinner rotation in our house. So simple, tasty and satisfying.

  5. Nat

    November 30, 2012 at 12:55 pm

    This is so delicous! Very satisfying meal! My 18 month old gobbled it up! I also love how nutritious this meal is! Thank you!!

  6. garc5544

    August 9, 2012 at 9:14 am

    My husband and I made this last night with the addition of grilled chicken breasts. We loved it!!

  7. sherli

    May 10, 2012 at 7:00 pm

    Yummy!! This was so good. Unfortunately I am the only one eating it…I guess that means more for me!lol!

    • Naveen

      February 3, 2014 at 11:23 pm

      Silly indeed, Marc. Of cursoe it was organic.I have not tried the quinoa. They have a different snack for each day of the week. Monday is rice and soy sauce, Tuesday is oatmeal with maple syrup and cinnamon, Wednesday is bread and butter, Thursday is quinoa, and Friday is vegetable soup. They also get water and apple slices every day. I’ve had the bread which is delicious and the vegetable soup which is not.

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  10. Lien Mahmood

    January 9, 2011 at 2:19 am

    Good stuff, thanks for sharing.

  11. Lisa

    August 18, 2010 at 6:20 pm

    Hi Catherine! What should the texture of the quinoa be? I’ve never worked with it so I’m just curious if it’s suppose to be soft like cooked rice, or if it’s suppose to be a little hard.
    Thanks and I’m excited to try this recipe!

    • catherine

      August 19, 2010 at 3:06 pm

      It is a grain so it will be similar to couscous :)

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