Mexican Quinoa Salad – Recipe by Rancho La Puerta Spa
The Chefs at Rancho La Puerta Spa created this summery salad and dressing recipe which actually can show up on your table in multiple ways thanks to the delicious and versatile dressing — which can be used as a unique salsa. The Ranch uses this salsa throughout its menu because it’s so simple an full of flavor.
Servings: 6 Servings
Calories: 736kcal
This Parsley and Garlic dressing also makes a great salsa. It’s is one of the most resourceful salsasin our culinary repertoire, so simple and full of flavor. If you want to embrace healthier eating habits this year, use this salsa to give a twist on eggs for breakfast, marinate your vegetables, tofu, or seafood, enjoy it as a dressing for salads with some lemon juice, bring to a party as a dip with some crudités, use as a spread for sandwiches instead of mayo or serve as a condiment for a cheese platter. Your creativity is the limit! We enjoy it with our Mexican Quinoa which has jalapeño and avocado for a spicy and smooth twist.
Ingredients
Ingredients for the Salad
- 4 cups quinoa - cooked
- ½ cup sweet bell pepper - green or yellow, finely chopped
- ¼ cup spring onions - chopped
- 2 cups corn kernels - cooked and cooled
- 1 cup cherry tomatoes - cut in half
- ¼ cup sundried tomatoes - chopped
- ¼ cup mint - chopped
- ¼ cup parsley - chopped
- ¼ cup pumpkin seeds
- 1 jalapeño - seeded and minced
- Salt and pepper - to taste
- 1 large avocado - cut in cubes
- 2 edible flowers - to garnish
- 1.5 cups parsley-garlic dressing
Ingredient for the Parsley Garlic Dressing
- 6 garlic cloves -peeled
- ¼ cup apple cider vinegar
- 1 tsp honey
- ½ tsp sea salt
- 2 cups parsley leaves
- Zest of 1 lemon
- ½ cup extra virgin olive oil or avocado oil
Instructions
Salad Method
- In a large bowl combine the quinoa, bell pepper, spring onions, corn kernels, cherry tomatoes, sundried tomatoes, mint, parsley, pumpkin seeds and jalapeño.4 cups quinoa, 1/2 cup sweet bell pepper, ¼ cup spring onions, 2 cups corn kernels, 1 cup cherry tomatoes, 1/4 cup sundried tomatoes, 1/4 cup mint, 1/4 cup parsley, 1/4 cup pumpkin seeds, 1 jalapeño
- Season with the parsley garlic dressing and season to taste with salt and pepper.Salt and pepper
- Allow the salad to marinate for 30 minutes refrigerated
- Serve cold, topped with avocado cubes, and freshly chopped parsley and mint.1 large avocado, 2 edible flowers
Dressing Method
- Place the garlic, vinegar, honey and salt in the blender and process until a paste.1.5 cups parsley-garlic dressing, 6 garlic cloves, 1 tsp honey, 1/2 tsp sea salt, 1/4 cup apple cider vinegar
- Add the parsley leaves, lemon zest and the olive oil and pulse a couple times to combine the ingredients until having a smooth texture.2 cups parsley leaves, Zest of 1 lemon, 1/2 cup extra virgin olive oil or avocado oil
- Use immediately or add the dressing in a mason jar or an airtight container and keep refrigerated and use within a couple days
- Enjoy!
Spa Index Kitchen Notes
One serving of salad and dressing is rich in Vitamin A, B6, C, K, Copper, Manganese, Folate, and Fiber! Tried this recipe?Mention or tag @SpaIndex so we can share!
Nutrition
Serving: 1 cup | Calories: 736 kcal (37%) | Carbohydrates: 92 g (31%) | Protein: 21 g (42%) | Fat: 33 g (51%) | Sodium: 327 mg (14%) | Potassium: 1273 mg (36%) | Fiber: 13 g (54%) | Vitamin A: 2769 IU (55%) | Vitamin C: 74 mg (90%) | Calcium: 113 mg (11%) | Iron: 8 mg (44%)
About:
Rancho La Puerta Destination Spa has been welcoming guests for more than 70 years, in Baja, Mexico. Rancho La Puerta translated means “Ranch of the Door.” A Ranch vacation invites you to “open your door” to a healthier, more balanced life.
We concur — the dressing is simple and excellent — especially on seafood and tomatoes!