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Grilled Mexican Quinoa Salad

Name: Grilled Mexican Quinoa Salad
Prep time: 20 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 1/3 cup olive oil; 1 1/2 cups white quinoa, drained, rinsed; 1 package (1 oz) Old El Paso™ original taco seasoning mix; 2 1/4 cups Progresso™ chicken broth (from 32-oz carton); 3 tablespoons lime juice; 1/2 teaspoon salt; 1 large poblano chile, cored, seeded and cut in quarters; 1 large red bell pepper, cored, seeded and cut in quarters; 1 medium zucchini, cut lengthwise in quarters; 1/2 large red onion, cut into 8 wedges; 1 teaspoon honey; 1/2 cup crumbled Cotija cheese; 3 tablespoons chopped fresh cilantro leaves

3 Ratings

3 Reviews

Kitchen Tested

Prep 20 min
Total 45 min
Servings 6

Pasta salads have nothing on this picnic-perfect side. Loaded with grilled vegetables, taco seasoning mix and spiked with lime, this quinoa salad is anything but subtle. Taste buds, consider yourselves warned!

By Tablespoon Kitchens

Updated March 27, 2017

Ingredients

1/3 cup olive oil
1 1/2 cups white quinoa, drained, rinsed
1 package (1 oz) Old El Paso™ original taco seasoning mix
2 1/4 cups Progresso™ chicken broth (from 32-oz carton)
3 tablespoons lime juice
1/2 teaspoon salt
1 large poblano chile, cored, seeded and cut in quarters
1 large red bell pepper, cored, seeded and cut in quarters
1 medium zucchini, cut lengthwise in quarters
1/2 large red onion, cut into 8 wedges
1 teaspoon honey
1/2 cup crumbled Cotija cheese
3 tablespoons chopped fresh cilantro leaves

Steps

1

Heat gas or charcoal grill. Line 15x10x1-inch pan with foil.
2

In 2-quart saucepan, heat 1 teaspoon of the oil over medium heat. Add rinsed quinoa and 2 tablespoons of the taco seasoning mix. Stir 1 minute. Add broth. Heat to simmering. Cover; reduce heat to low, and cook 15 to 18 minutes or until all of the liquid is absorbed and quinoa is fluffy. Transfer to medium bowl to cool 15 minutes.
3

Meanwhile, mix remaining taco seasoning mix, 2 tablespoons of the oil, 1 tablespoon of the lime juice and the salt in small bowl. Place poblano chile, bell pepper, zucchini and onion in foil-lined pan. Brush both sides of vegetables with lime mixture. Place vegetables directly on grill over medium-high heat. Cover grill; cook 7 to 8 minutes, turning once, until grill marks appear and vegetables are crisp-tender. Cool 10 minutes. Chop vegetables, and add to bowl of cooled quinoa; stir to combine.
4

In small bowl, beat remaining 2 tablespoons lime juice, remaining 3 tablespoons oil and the honey with whisk to make dressing. Stir dressing into quinoa-vegetable mixture, and transfer to platter. Top with cheese; garnish with cilantro.

Quinoa is a very easy grain to prepare. Rinsing the quinoa is important to remove a natural powder coating that can have an aftertaste. This recipe uses less liquid than most package directions but yields a lighter texture.
When cutting your onion for the grill, leave the root end on. Cut each wedge through the root, and the onion will stay together better when grilling.

Nutrition Facts

Serving Size: 1 Serving

Calories: 350

Calories from Fat: 170

Total Fat: 19g; 28%

Saturated Fat: 4g; 21%

Trans Fat: 0g

Cholesterol: 10mg; 4%

Sodium: 980mg; 41%

Potassium: 420mg; 12%

Total Carbohydrate: 36g; 12%

Dietary Fiber: 4g; 17%

Sugars: 7g

Protein: 10g

% Daily Value*:

Vitamin A: 25%; 25%

Vitamin C: 40%; 40%

Calcium: 10%; 10%

Iron: 15%; 15%

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 Fat;

Grilled Mexican Quinoa Salad

Ingredients