If you are a bit turned off by green salads then this is your recipe! It is super packed with protein, and it will be your perfect work lunch, quick meal on the go, and potluck favorite!
Garlic: Sauté minced garlic until fragrant, then cook with the quinoa to infuse it with extra flavor. 1-2 cloves or adjust to taste.
Avocado: Add diced avocado to the Southwest quinoa salad just before serving (as it will brown while sitting).
Spice: Add a pinch of red pepper flakes or some finely chopped chili.
Pickled ingredients: Pickled red onion or pickled jalapenos, finely chopped, are a great addition to this Mexican quinoa recipe in place of their fresh counterparts.
Tofu: Marinated or lightly fried tofu with taco seasoning (or something similar with a bit of heat) could work very well. Here’s a great guide to tofu if you want to learn more about this protein-packed food!
Other vegetables: corn (frozen, canned, or charred), spinach or kale, crispy chickpeas, black olives, cucumber (English or Persian), roasted sweet potato, etc.
Nuts/Seeds: Add extra crunch and nutrients with pepitas, sunflower seeds, hemp seeds, cashews, etc.
Salsa: A dollop or two of salsa (like this roasted red salsa or tomatillo salsa verde) over the Mexican quinoa salad when serving is a simple way to add extra flavor.