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Tex Mex Quinoa Salad

This versatile salad can be served warm in a tortilla, or as a filling for tacos and burritos.



1 cup quinoa2 cups water1 teaspoon kosher salt1/4 cup fresh lime juice2 tablespoons olive oil1/8 teaspoon ground black pepper1 (14 ounce) can diced tomatoes with green chile peppers, drained1 (14 ounce) can garbanzo beans, drained and rinsed1 bunch cilantro, chopped2 avocados, cubed1/4 cup crumbled cotija cheese




Prep: 20 m | Cook: 20 m | Ready In: 2 h 40 m


  1. Bring quinoa, water, and salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Meanwhile, stir together the lime juice, olive oil, pepper, diced tomatoes, and garbanzo beans. When the quinoa is done, stir it into the tomato mixture, then cool in refrigerator until cold, about 2 hours
  2. When the quinoa is cold, fluff with a spoon, and gently fold in the cilantro, avocados, and cheese.

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Nutritional Information: Tex-Mex Quinoa Salad


Total Fat: 11.1g | 17 %

Saturated Fat: 2.0g

Cholesterol: 3mg | 1 %

Sodium: 515mg | 21 %

Potassium: 442mg | 12 %

Total Carbohydrates: 25.7g | 8 %

Dietary Fiber: 6.2g | 25 %

Protein: 6.3g | 13 %

Sugars: 0g

Vitamin A: 614IU

Vitamin C: 11mg

Calcium: 62mg

Iron: 2mg

Thiamin: 0mg

Niacin: 2mg

Vitamin B6: 0mg

Magnesium: 64mg

Folate: 98mcg

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