Mexican Avocado Quinoa Salad
Kyla Health
By Maria Fernanda López
Reviewed by Rae Brandenburg, RDN
Our last recipe in the avocado series is this delicious salad. It works great as a meatless main or a side dish. Combine with a lean protein for a more balanced meal. Quinoa is a gluten-free grain that is high in fiber and plant-based protein. The combination of avocado, tomato, cabbage and corn provides a variety of vitamins and antioxidants to nourish your body. The addition of Mexican-inspired spices like cilantro, fajita seasoning and oregano will please your taste buds!
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Ingredients
Serves 2-4
- 1 cup of cooked quinoa
- ½ cup of canned drained corn
- ½ cup of shredded red cabbage
- 1 chopped tomato
- 1 chopped avocado
- 2 tbsp of chopped cilantro
- 1 lime
- 1/2 tsp of sea salt
- ¼ tsp of black pepper
- 1 tsp of garlic powder
- 1 tsp of fajita seasoning
- 1 tsp of onion powder
- 1 tsp of dried oregano
Instructions
- Cooking quinoa: 1 cup of dried quinoa with 1 ½ cup of water in boiling water for 15 minutes or 3 minutes in HIGH on your pressure cooker.
- Mix all the vegetables in a bowl, squeeze the limes and add the rest of the ingredients.
- Serve and enjoy!
Nutrition
Shopping List
- 1 package of quinoa
- 1 12 oz can of corn
- 1 bag of shredded red cabbage
- 1 tomato
- 1 avocado
- 1 bunch of fresh cilantro
- 1 lime
- Sea salt
- Black pepper
- Garlic powder
- Fajita seasoning (like McCormick brand)
- Onion powder
- Dried oregano