We are searching data for your request:
Upon completion, a link will appear to access the found materials.
- Recipes
- Dish type
- Salad
- Grain salad
- Quinoa salad
This Mexican-inspired salad has the perfect combination of flavours and textures. Quinoa is tossed with lime juice, olive oil, tomatoes, chickpeas, coriander, avocados and cheese.
101 people made this
IngredientsServes: 10
- 170g quinoa
- 475ml water
- 1 teaspoon sea salt
- 4 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/8 teaspoon ground black pepper
- 1 (400g) tin chopped tomatoes with chilli, drained
- 1 (410g) tin chickpeas, drained and rinsed
- 1 bunch coriander, chopped
- 2 avocados, cubed
- 4 tablespoons crumbled feta cheese
MethodPrep:20min ›Cook:20min ›Extra time:2hr chilling › Ready in:2hr40min
- Bring quinoa, water and salt to the boil in a saucepan. Reduce heat to medium-low, cover and simmer until the quinoa is tender, 20 to 25 minutes.
- When the quinoa is cold, fluff with a spoon and gently fold in the coriander, avocados and cheese.
- Meanwhile, stir together the lime juice, olive oil, pepper, chopped tomatoes and chickpeas. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
Recently viewed
Reviews & ratingsAverage global rating:(120)
Reviews in English (84)
by Tiffany Phillips
So good - I did change up a bit to my taste. Used 2 fresh tomatoes, black beans and about 4 green onions. I just squirted the juice of 2 limes in and also added 2 cloves of minced garlic. I didnt add any cheese. This was just delicious and I bet its delicious as is - I just cant help myself and end up changing things around a bit ;-) ETA: I cooked the quinoa in veggie broth and added serrano and jalapeno pepper and some frozen sweet corn (just toss in the bowl frozen) - soooo good! Love this!-12 May 2009
by Goldilocks19
This was my first venture with Quinoa, and it was delicious! I added a chicken boullion to flavor the Quinoa itself, and since other readers complained it was mushy, I cooked it only the 20 minutes til it was al dente. The texture was perfect and seemed to be just as good the next day. I was out of garbanzo beans, so I had to pass on that. I only had stems of cilantro left from dinner last night, so I chopped those fine, didn't have the cheese, added avocado, garlic, onion and fresh tomatoes. It is really good! I would recommend people who are shy about trying Quinoa to use this recipe! And... it's good for you!-28 Jan 2010
by Janjelly
I made this for a work picnic and it had turned to absolute mush by the time we all enjoyed it. This is NOT something that keeps well in the fridge. I'm a good cook, so it was incredibly embarrassing. One person said it tasted like mushy oatmeal.-14 Feb 2009
I believe that you are wrong. I can prove it. Email me at PM, we will talk.
Very interesting, but in the future I would like to know more about this. I liked your article very much!
You haven't done it yet.
Damn, guys, I spent the whole day on your site! Pts cool! True, my boss will probably ban this whole thing tomorrow (((((
I absolutely agree with you. This is a good idea. I am ready to support you.
I want to encourage you to look at google.com