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

2 Ratings

2 Comments

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! MORE+ LESS-

By Tablespoon Kitchens

Updated March 27, 2017

Make with

Old El Paso

Ingredients

1/3

cup olive oil

1 1/2

cups white quinoa, drained, rinsed

package (1 oz) Old El Paso™ original taco seasoning mix

2 1/4

cups Progresso™ chicken broth (from 32-oz carton)

tablespoons lime juice

1/2

teaspoon salt

large poblano chile, cored, seeded and cut in quarters

large red bell pepper, cored, seeded and cut in quarters

medium zucchini, cut lengthwise in quarters

1/2

large red onion, cut into 8 wedges

teaspoon honey

1/2

cup crumbled Cotija cheese

tablespoons chopped fresh cilantro leaves

Steps

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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.

Expert Tips

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.