Quinoa a la Mexicana
4.3
(3)
This refreshing and flavorful, protein-rich salad brings in some of the flavors of the traditional salsa Mexicana that’s often served alongside grilled fish. Blackened green onions are transformed into a smooth and herbaceous dressing with lime juice, cilantro, and avocado oil. The lightly salted cucumbers, blistered tomatoes, creamy avocado, and a touch of crispy quinoa and lime zest make this the salad you want on repeat. No greens needed.
This Quinoa a la Mexicana recipe was medically reviewed by Meghan Goodman, MS, RDN, CDCES, CDN as a part of this heart-healthy recipes collection. Talk to your care provider about whether it’s right for you.
Recipe information
Total Time
1 hour
Yield
6 servings
Ingredients
Preparation
Step 1
Preheat oven to 375°. Bring 2 cups water to a boil in a medium saucepan over high heat. Add ½ cup white, red, or tricolor quinoa, rinsed, then reduce heat to low and simmer, stirring occasionally, until quinoa is tender and most of the liquid is absorbed, 12–15 minutes. Drain and rinse with cold water.
Step 2
Transfer quinoa to a baking sheet and toss with 2 Tbsp. avocado oil and ¼ tsp. Diamond Crystal kosher salt. Bake, tossing halfway through, until crispy and golden brown, 25–30 minutes.
Step 3
Meanwhile, peel 1 large English hothouse cucumber (about 12 oz.) in alternating stripes. Cut in half lengthwise and scoop out seeds with a spoon. Slice at an angle to create long C-shaped slices. Transfer cucumber to a large bowl and toss with ½ tsp. Diamond Crystal kosher salt.
Step 4
Heat a large cast-iron skillet over medium-high. Cook 2 bunches scallions (about 16 scallions/6 oz.), trimmed, cut into 1" pieces (about 2½ cups), and 1 Tbsp. avocado oil, tossing often, until charred in spots, 5–7 minutes. Transfer scallions to a blender.
Step 5
Reduce heat to medium-low. Cook 10 oz. Sun Gold or cherry tomatoes (about 2 cups), ¼ tsp. Diamond Crystal kosher salt, and 1 tsp. freshly ground pepper in same skillet, stirring occasionally, until tomatoes are blistered, 6–8 minutes. Transfer tomatoes to bowl with cucumbers.
Step 6
Add ¾ cup (lightly packed) cilantro leaves, juice of 1 lime (about 2 Tbsp.), remaining 2 Tbsp. avocado oil and ¼ tsp. Diamond Crystal kosher salt, and ¼ cup water to blender with scallions. Purée until smooth, 2–3 minutes.
Step 7
Add two thirds of scallion sauce to cucumber mixture and toss to combine. Add 1 avocado, cut into ½" cubes, and gently stir to combine.
Step 8
Transfer vegetables to a platter and sprinkle crispy quinoa over. Drizzle with remaining scallion sauce. Sprinkle zest of 1 lime (about 1 Tbsp.) over quinoa.
Editor’s note: Baking the quinoa gives it a crispy texture, but you can skip this step and prepare the salad with cooked, cooled quinoa instead.
Recipe notes
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