Tex-Mex Quinoa Salad

Tex-Mex Quinoa Salad

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

Rated 4.5 from 83 votes

Prep Time

20M

Total Time

2H40M

Servings

10 servings

What You Need

1 cup quinoa

2 cups water

1 teaspoon kosher salt

1/4 cup fresh lime juice

2 tablespoons olive oil

1/8 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

1/4 cup crumbled cotija cheese

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Instructions

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.

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