Quinoa a la Mexicana

Quinoa a la Mexicana is a healthy and flavorful dish of quinoa, tomatoes, chiles, onion, and a simple lime and olive oil dressing. Serve alone as a side or vegetarian main, or add grilled chicken and avocado… “bowl style!”

A white platter with quinoa a la Mexicana and grilled chicken breast alongside wood salad utensils.

👩🏻‍🍳 Tamara Talks – About Quinoa and “a la Mexicana”

“A la Mexicana” is typically a dish cooked or uncooked with the Mexican trinity of onion, chiles, and tomatoes. Cajun and Creole cooks have their “holy trinity” of onion, celery, and bell pepper, while French cooks have their mirepoix (onion, carrot, celery).

Can you think of a Mexican dish with a combination of onion, tomatoes, and chiles? 2 classic dishes come to mind: Huevos a la Mexicana and bistec a la Mexicana. The trinity finds its way into my borracho beans and my pico de gallo.

I love using quinoa in my cooking due its nutritional profile. 1 cup of cooked quinoa contains 120 calories and 4.4 grams of protein. While quinoa is an Andean sustenance food, and widely used in Peruvian cooking, Mexico has welcomed this healthy, gluten free pseudo grain, and it is easy to find a wide variety of Mexican-inspired dishes that feature it.

Thus, quinoa was a natural ingredient to include as I set about creating a simple and healthy Mexican side dish. With just a few fresh ingredients, quinoa, and olive oil, this dish is ready in 20-25 minutes.

📋 Ingredients

Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.

Ingredients for quinoa a la Mexicana - red onion, tomatoes, jalapeno, quinoa, limes, cilantro, olive oil and lime juice dressing.
  • quinoa – Change up this Mexican side dish with cooked rice, farro, bulgar, or barley.
  • tomatoes – I love color in my food, and choose multi-colored tomatoes. On photo day, I used heirloom tomatoes that I had on hand. I often use grape tomatoes and slice them in half lengthwise.
  • onion
  • jalapeño – If you prefer a little more heat, you can substitute serrano.
  • fresh lime juice
  • olive oil
  • sea salt and fresh ground pepper to taste

🔪 Step-by-Step Instructions

  • Prepare the quinoa – I always thoroughly rinse the quinoa. This removes the saponin, the waxy coating that can cause bitter flavors. Another option is to toast it in a pan prior to cooking it. See Do You Really Need to Rinse Quinoa for more information. Add the quinoa to a small saucepan with the water and salt. Bring to a boil, then simmer covered 15 minutes. Fluff with a fork, and allow to cool before making the salad.
  • Make the dressing – Combine the fresh lime juice, olive oil, and salt and pepper in a small jar. Shake before dressing the quinoa.
  • Prep the remaining ingredients – While the quinoa cooks and cools, thin-slice the red onion, chop the tomatoes, mince the serranos (or jalapeño), wedge lime, remove cilantro from stems.
  • Assemble the quinoa salad – Combine the cooled quinoa, vegetables and cilantro in a bowl. Dress with the lime-olive oil dressing. Toss to mix thoroughly. Garnish with additional lime wedges and cilantro as desired.

🥘 What to Serve Alongside?

We love “bowls” style eating like my buddha bowls, mole bowls, and my tuna poke bowls. We enjoy our Quinoa a la Mexicana as a bowl with tajín chicken breasts. My tajín recipe makes an excellent rub for grilled chicken, as does my mole spice blend.

If you’re a vegetarian, add some black or pinto beans. Quinoa is a complete protein, so you’ll have a well-rounded meal!

We round the bowl out with avocados (always), and sometimes some crumbled cotija or diced queso fresco. Cilantro, scallions, lime wedges are nice additions as well…

As you can see in the photo below, we enjoyed this on photo day with a white wine. It was an unoaked chardonnay with melon and apple notes and not buttery/oaky flavors. Any light, unoaked, dry white wine will be a good choice, as will a dry rosé.

A light saison or wheat beer are good choices for craft beer lovers.

💭 Tips

Water is fine when cooking the quinoa, but I find that broth/stock gives a more flavorful result.

❓FAQ

How do I get rid of the bitter taste often associated with quinoa?

A thorough rinse gets rid of the saponin that causes the bitter taste. Use your fingers to switch it around as it rinses.

What else can I add to my quinoa salad?

Chickpeas, black beans, pinto beans, and red beans are great vegan options that will make your salad a complete meal. As I mentioned earlier, grilled chicken is a great option, but grilled shrimp, tofu, even pork or steak will be great.

How long will my quinoa salad last in the refrigerator?

This salad keeps well in the refrigerator, and makes great leftovers for 2-3 days. Try to add fresh garnishes, though, as cilantro and avocado wither quickly.

A single serving of quinoa a la Mexicana with sliced avocado, chicken breast, copper fork, glass of white wine.

Note: As an Amazon Associate I earn from qualifying purchases at no additional cost to you. This helps to offset the costs of maintaining my blog and creating awesome content! 😊

Our weather has turned warm (95°). This healthy quinoa salad is so appealing. As your region turns warm, I hope you’ll give it a try!

Signature in red and green with chiles and limes. Healthyish Latin cuisine.

A round white platter with Mexican quinoa salad, grilled chicken breast, avocados.

Quinoa a la Mexicana

Quinoa a la Mexicana is a healthy and flavorful dish of quinoa, tomatoes, chiles, onion, and a simple lime and olive oil dressing. Serve alone as a side or vegetarian main, or add grilled chicken and avocado… "bowl style!"
5 from 1 vote

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salads
Cuisine Mexican/Latin
Servings 4 servings
Calories 245 kcal

Ingredients
  

  • 1 cup quinoa
  • 1 ¾ cup broth or water
  • ½ teaspoon salt
  • 1 cup tomatoes - chopped
  • 1 small red onion - vertically sliced or chopped
  • 1-2 jalapeño or serrano chile - minced to taste
  • ¼ cup fresh lime juice
  • ¼ cup olive oil
  • ¼ teaspoon sea salt and fresh ground pepper
  • cilantro - lime wedges, scallions (to garnish)

Instructions

  • Thoroughly rinse the quinoa. Add the quinoa to a small saucepan with the water and salt. Bring to a boil, then simmer covered 15 minutes. Fluff with a fork, and allow to cool before making the salad.
  • Combine the fresh lime juice, olive oil, and salt and pepper in a small jar. Shake before dressing the quinoa.
  • While the quinoa cooks and cools, thin-slice the red onion, chop the tomatoes, mince the serranos (or jalapeño), wedge lime, remove cilantro from stems (for garnish), prep avocado and chicken if making a bowl…

Nutrition

Calories: 245kcal | Carbohydrates: 22g | Protein: 6g | Fat: 16g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com

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