Mexican Lemon Quinoa Salad – A healthy and delicious dish for a light lunch or for a barbecue without worrying about refrigeration. It is full of delicious, spicy Mexican flavor. Enjoy!
Disclosure: This is a sponsored post by Mirum Shopper, but as always, all opinions are mine and mine alone. #SaboreaTuVerano
I love summer for the 3 Bs: Beach, bike ride and barbecue! Recently, I was invited to a friend’s house for a barbecue. Frisbee, beach, food. Time to boogie, right? Well .. The catch is that she is diabetic. What about Mexicans and diabetes? My mother has diabetes. My father has diabetes. Almost all my uncles and aunts have diabetes. It's a curse! If you are not diabetic or do not know anyone who is, you are not really thinking about their dietary restrictions. Fruit is NOT the answer. So what do you bring to the diabetic's BBQ party? Insulin chaser? No, Quinoa! I added some Mexican flavors and made this delicious, healthy Mexican Lemon Quinoa salad.
This Mexican Lemon Quinoa Salad is so delicious, light and full of flavor. Quinoa is a fantastic little grain and full of protein. Low fat, low in calories. It has a low glycemic index and does not strain your blood sugar. Therefore, it is a good diabetic food. Did you make it? If you can make rice, you can make quinoa. You can make it with just water, but Knorr chicken broth gives it that mmm quality that we want from our food. You can find them in the Mexican aisle at Walmart. I usually make a big batch and leave it in the fridge for light, quick lunches.
This Mexican Lemon Quinoa Salad is great for summer barbecues because there is no mayo. Translation: You don't have to have ice packs with this salad. Whoot! I've pulled around in an insulated bag for every BBQ, every bonfire, every concert in the park. Ugh! For a complete meat-free meal, add pinto or garbanzo beans. Q stands for "quinoa" and "que rico." Good summer!
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Mexican Lemon Quinoa Salad
Mexican Lemon Quinoa Salad – A healthy and delicious dish for a light lunch or for a barbecue without worrying about refrigeration. It is full of delicious, spicy Mexican flavor. Enjoy! .com: 35 minutes servings: 4 calories: 296kcal
- 1 cup of quinoa
- 2 cups of water
- Knorr chicken broth
- 1 carrot fine dice
- 2 green onions finely chopped
- 1 cube of avocado
- 1/2 cup coriander chopped
- 1/2 jalapeno fine dice
- 1 lemon juice
- 1 tablespoon olive oil
- 1 for mato cubes
- salt and pepper
- pinch dried oregano
- 1 tablespoon painted cumin
- 1 pinto beans can be drained (optional)
- Add quinoa, water and Knorr chicken broth in a large stock pot.
- Alarm for 10 minutes.
- Turn off the heat and place a lid on the pan.
- Let sit for 15 minutes.
- In the meantime, prepare all the other ingredients.
- Add all the ingredients in a large bowl and mix well.
- Serve hot or cool. Enjoy.
Calories: 296kcal | Carbohydrates: 38 g | Protein: 8g | Fat: 14g | Saturated fat: 2g | Sodium: 30 mg | Potassium: 696 mg | Fiber: 8g | Sugar: 3g | Vitamin A: 3110IU | Vitamin C: 28.2 mg | Calcium: 63 mg | Iron: 3.6 mg