Mexican quiona salad 0


Here it is!! My first quinoa experience! I am finally giving in to the food trend of the year: Quinoa. It is pronounced “KEEN-wah” btw, in case you don’t already know (we’ve all been there, it’s OK)

Usually I am not the type of girl who is first to try new trends, whether in food or fashion. I usually give the trend some time to sink in while I observe quietly from a distance, until I am ready to try it myself. But the flood of quinoa recipes all over the internet websites, food blogs, and cooking shows, made it very difficult for me to wait for so long, especially after this trend has also invaded the local Kuwaiti Instagram community.


Mexican quinoa salad 2


For my first quinoa attempt, I decided to incorporate it in one of my favorite salads; Mexican salad. I had some cooked quinoa in the fridge which I have prepared earlier, so the salad did not take more than 15 minutes to prepare. I chopped some bell pepper, added corn and beans, grilled a couple of jalapenos for a kick of smokiness and sweetness to the salad, mixed all together with the dressing, and voila! Pretty, colorful, healthy, and packed with protein and fiber salad in less than 15 minutes! :)

It was lovely, refreshing, and delicious.  A light meal, yet very filling. I had it for lunch 3 days in a row and still enjoyed it every single time. As for the quinoa itself, it did not taste odd at all, I found it tasting a bit like couscous, but slightly more nutty. Now I can say that I am officially into quinoa, so expect a few more quinoa experiments soon.


Mexican quinoa salad 1


How to cook Quinoa:
Rinse well, mix 1 cup quinoa with 2 cups water in a sauce pan, boil, reduce the heat, and let simmer for 10-15 minutes until all the liquid is absorbed. See tutorial video below on how to cook quinoa.


Mexican Quinoa Salad

Prep Time: 20 minutes

Yield: 4 servings


  • 1 1/2 cup cooked quinoa
  • 1 cup canned corn, rinsed and drained
  • 1 cup canned red kidney beans, rinsed and drained
  • 1 green bell pepper, chopped
  • 1 yellow/red bell pepper, chopped
  • 1 firm tomato, chopped
  • 3 medium size chili peppers (jalapeno), roasted, seeded and chopped (see how)
  • For the dressing
  • 1 clove of garlic, minced
  • 1 tablespoon lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon mustard
  • 1 tablespoon dried coriander
  • 1 teaspoon vinegar
  • 1/4 teaspoon cumin
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt


  1. In a small bowl, combine and mix dressing ingrediens.
  2. In a large bowl, combine quinoa, corn, beans, pepper, tomato, chili peppers, and dressing. Toss and chill until serving.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin