Our Mexican quinoa salad with pumpkin seeds and cilantro, it's packed with nutrients. Try it warm, try it cold, try it on its own or inside tacos. Our recipe for Mexican Quinoa Salad is versatile and will add bright color and flavor to any plate.
Ingredients 1 3/4 cups dry quinoa 2 2/3 cups water 3/4 cups hulled pumpkin seeds (pepitas) 2 1/2 ounces fresh cilantro 3/4 ounce garlic cloves 1 ounce chopped jalapeno 1/4 teaspoon salt 1 1/2 teaspoons cumin 3 tablespoons canola oil 2 1/4 teaspoon lime juice 1/2 cup + 2 tablespoons chopped red bell peppers 2/3 ounce chopped scallions
Rinse quinoa to remove debris. Bring water to a boil, then add quinoa. Bring water back to a boil, reduce the heat to low, cover, and simmer for 15 minutes until all water has been absorbed. Remove from heat and let stand covered for 5 minutes. Chill.
Dry toast the pumpkin seeds in a large skillet until they begin to pop. Remove from heat.
Process toasted pumpkin seeds in a processor with cilantro, garlic, jalapenos, salt and cumin until all ingredients are well minced. Gradually add the oil and lime juice, processing until smooth.
Toss to combine pureed with chilled quinoa, bell peppers and scallions.
Nutrition Info per 1/2 cup serving: 255 calories, 14 g fat, 2 g saturated fat, 60 mg sodium, 24 g carbohydrates, 0 g sugar, 4 g fiber, 10 g protein