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Spicy Mexican Quinoa Salad

Mexican style quinoa salad. Spice it up with Ghost Pepper or Carolina Reaper Pepper!

 

Yield: 4 servings
Level: Easy

Total Time: 25 min 
Prep: 10 min
Inactive: 0 min
Cook: 15 min

Ingredients

  • 1 cup quinoa
  • 1/4 cup frozen corn
  • 1 can black beans, rinsed and drained
  • 1 large tomato, diced
  • 2 Tbsp diced white onion
  • 4 oz ladle of red jalapeno salsa
  • pinch Ghost Pepper powder
  • 3 Tbsp lime juice
  • 1/3 cup olive oil
  • 1 Tbsp cumin
  • 1 Tbsp sugar
  • black pepper and salt to taste
Directions
Add 1 cup of quinoa and 2 cups of water to a pot. Cover and bring to a boil. Once it boils, turn the heat to low and cook for 15 minutes or until done. Fluff the quinoa with a fork. Meanwhile cook the frozen corn in the microwave according to package directions and drain when cooked. Rinse and drain the can of black beans. Chop the onion, and tomato and add all the ingredients so far to a big bowl.

Dressing
In a small bowl, combine the ghost pepper powder, lime juice, olive oil, cumin,sugar, pepper and salt. Stir well. Taste. adjust ingredients as needed. I like it quite lime-y and not too sweet. The flavors in the dressing will not be as strong once they are mixed with the salad. Once the dressing is to your liking, pour it over the quinoa, corn, black beans and onion in the big bowl and mix. Serve as a main salad for lunch or a side dish at dinner. Use Carolina Reaper powder instead of the Ghost Pepper powder if you want it even more spicy. Or omit the hot peppers altogether.
 

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