Packed with protein, vitamin and fiber, this quinoa, bean and avocado salad is ready in a flash. Cumin, chili powder, cilantro, garlic and green pepper add the flavor to this warm salad. This make-ahead salad is just perfect for special occasions. Smart Recipes, Mexican Recipes, Vegetables Recipes, Recipes Vegetables Mexican Mexican Rainbow Salad Mexican Rainbow Salad Recipe | CHEFBear.net PT1H Serves 6 1 Tablespoon Olive Oil 1 N/A Jalapeño 2 Cloves Garlic 1 Cup Quinoa 1 Can Black Beans 1 1/2 Cups Homemade Veggie Broth 1 Cup Yellow Or White Corn 1 Can Mexican-Style Diced Tomatoes 1/2 Teaspoon Ground Cumin 1 Teaspoon Chili Powder 1/8 Teaspoon Salt & Freshly Cracked Black Pepper 1 N/A Avocado 1 Tablespoon Juice Of 1 Lime 2 Tablespoons Fresh Cilantro Leaves In a large pan, heat olive oil and sauté onion, garlic and jalapeño till onions become translucent. Stir in quinoa, beans, broth, corn, tomatoes, cumin, chili powder, salt and black pepper and bring to a boil. Reduce the heat to low and simmer, covered about 20-30 minutes. Stir in avocado, cilantro and lime juice and remove from heat. Serve hot.

Mexican Rainbow Salad

Mexican Rainbow Salad Recipe


Packed with protein, vitamin and fiber, this quinoa, bean and avocado salad is ready in a flash. Cumin, chili powder, cilantro, garlic and green pepper add the flavor to this warm salad. This make-ahead salad is just perfect for special occasions.

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Recipe Information

Flavor Profile

Mexican

Protein

Vegetables

Category

Salads

Serves

6

Total Time

60 Minutes

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Ingredients

      • 1 Tablespoon Olive Oil
      • 1 Jalapeño
      • 2 Cloves Garlic
      • 1 Cup Quinoa
      • 1 Can Black Beans (Drained)
      • 1 1/2 Cups Homemade Veggie Broth
      • 1 Cup Yellow Or White Corn (Frozen Or Canned)
      • 1 Can Mexican-Style Diced Tomatoes
      • 1/2 Teaspoon Ground Cumin
      • 1 Teaspoon Chili Powder
      • 1/8 Teaspoon Salt & Freshly Cracked Black Pepper
      • 1 Avocado (Peeled, Pitted & Chopped)
      • 1 Tablespoon Juice Of 1 Lime
      • 2 Tablespoons Fresh Cilantro Leaves (Chopped)

Directions

  1. In a large pan, heat olive oil and sauté onion, garlic and jalapeño till onions become translucent. Stir in quinoa, beans, broth, corn, tomatoes, cumin, chili powder, salt and black pepper and bring to a boil.
  2. Reduce the heat to low and simmer, covered about 20-30 minutes. Stir in avocado, cilantro and lime juice and remove from heat. Serve hot.



Nutrition & Cost Facts

Calories

266 kcal

Carbs

38 g

Fat

9 g

Protein

9 g

Cost Per Serving

$0.95

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astrif fifth

Hi, glad to know you were here. I'm CHEFBear, a home chef and software architect. I like to go anywhere to hunting some great recipes and share the results with you. Instead of serving processed junk, I prefer to use fresh & seasonal ingredients. I gravitate towards all cuisines that are BIG on flavor.

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