It’s not often that I tell you that you really have to try a recipe…but you really have to try this one. It reminds me a bit of something you would get at a restaurant and later find out that it has 800 calories and 30 grams of fat. In fact, it was so yummy I actually got nervous when calculating the nutritional information. (Whew, thank goodness it only has 341 calories – 381 if you cook in oil.) It was such a hit at our house that I’ve already got it on next weeks menu.
The inspiration for this recipe came from this recipe which I found on Pinterest. (Who else is completely obsessed with Pinterest?)
This recipe is seriously over the top and has received rave reviews, Facebook comments, and is without a doubt my top Pinterest Pinned Post.
Recipe by Cooking Quinoa. Ingredients Instructions Notes Protein: 19.5 Carbohydrates: 49.6 Fiber: 15
I had originally planned on just making a version of the original with quinoa, but once I got in the kitchen I got creative and changed up the spices quite a bit. I also added corn, which I thought was a great addition. Next time I think I’ll add in a little diced avocado!
This is a fun recipe that you can adjust to your own tastes. Roasted red peppers would be nice in place of the bell pepper. You can use more or less cheese. For those who don’t want to use sour cream, this would still be delicious without it. If you don’t have nutritional yeast, you can easily leave it off but I do like the cheesy flavor it gives.
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We made the Mexican Quinoa Salad today and it was wonderful! A HUGE hit with everyone!
The flavors were crisp and spicy and with all the beautiful colors the presentation was exciting……my daughter said I hope it tastes as good as it looks. This is her new favorite!
Thank you for such creativity, I am looking forward to trying the Asian Salad next.