Vegetarian Southwest Quinoa Salad

Written by Kenneth Lee 2020-10-30

Table of Contents:

Quinoa and black bean salad

Quinoa and Black Bean Salad.
For the Salad:
1 cup uncooked quinoa, then cook..
1 (14 oz) can of black beans, drained and rinsed..
1 red pepper, chopped..
1/4 cup fresh cilantro, finely chopped..
2 green onions, chopped..
1 cup fresh, canned or frozen corn..
1 small avocado, chopped into 1 inch pieces..
For the Dressing:
4 to 5 Tbsp of fresh lime juice (about two small limes).
1/2 tsp sea salt or to taste..
1/2 tsp freshly ground black pepper..
1 or 2 garlic cloves, minced..
1/4 cup cilantro, finely chopped..
1/4 cup extra virgin olive oil..
1/2 tsp ground cumin, or more to taste..
If you like it a little more zesty then add a tsp of Tabasco or a small chilly pepper.

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Mexican Quinoa in Instant Pot

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RECIPE: https://spicecravings.com/mexican-quinoa.
Healthy, filling and so easy to make, this Instant Pot Mexican Quinoa is a delicious one-pot meal ready in just 30-minutes. This vegan and gluten-free dish is perfect for school lunches, picnics and potlucks too..
Detailed ingredients and INSTRUCTIONS on: https://spicecravings.com/mexican-quinoa

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Black Bean & Quinoa Salad (Elizabeth Eats TV)

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This easy, delicious dish will quickly become a family favorite; you don’t even have to tell them it’s healthy. Use it as a side dish for just about anything, or even serve it up as the main event. Elizabeth also shows you how to make perfectly cooked, great tasting quinoa every time. It’s the perfect pasta replacement for gluten-conscious eaters..
INGREDIENTS.
(use organic ingredients where possible).
2 cups cooked quinoa.
1 clove garlic, pressed, grated or finely chopped.
1 lime, juiced.
1 teaspoon ground cumin.
1 teaspoon fine sea salt.
1/4 cup extra virgin olive oil.
2 15 ounce can black beans, rinsed and drained well.
1 red bell pepper, quarter inch chopped.
6 green onions, root removed, white and part of the greens chopped.
1 handful cilantro, rough chopped.
1/4 teaspoon cayenne pepper (optional).
METHOD.
Prepare the quinoa..
While the quinoa is cooking, whisk the olive oil, cumin, garlic, lime, salt, and cayenne..
Rinse and drain the black beans, then chop the veggies..
Add the cooked quinoa, beans and veggies to the bowl and gently fold it all together with the dressing..
Let it chill in the refrigerator at least 30 minutes to let the flavors come together..
Tips for preparing the quinoa.
To prepare the quinoa, rinse it well in a fine mesh colander and let all of the water drain..
Add the rinsed quinoa to a pot and add double the amount of purified water or veggie stock, minus two tablespoons since there is liquid in the rinsed quinoa. (For example, 1 cup dry quinoa needs 2 cups minus 2 tablespoons of liquid.).
Bring the pot to a boil, then cover and reduce heat to low and simmer for about 1215 minutes until all of the liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out..
Fluff with a fork and reserve for your recipe.

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Video taken from the channel: Elizabeth Rider

Best Southwestern Quinoa Salad Recipe

Show Description

For a great Southwestern quinoa salad, keep it simple; this quinoa recipe is delicious, easy to make, and a great choice for a healthy meal. I go easy on the seasoning, just a little salt and pepper,’ some lemon juice, and a splash of pickled jalapeno juice (if you feel like it). Since quinoa is a complete protein, this Southwest inspired salad makes an ideal vegetarian recipe, doubly so because the quinoa is paired with black beans..
A printable copy of this recipe can be found at.
http://www.myfoodchannel.com/southwestern-quinoa-salad/.
Give this quinoa salad recipe a try and let me know what you think, and for more quinoa recipes, check out my Quinoa recipe Playlist for more terrific salad ideas as well as many other quinoa options..
And for all my recipes check out the Chef Buck playlist:
http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 and to print all recipes visit my website at http://www.myfoodchannel.com/.
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What you need to make a Southwestern Quinoa Salad
2 cups COOKED QUINOA.
1 15 oz can BLACK BEANS.
10-15 sliced CHERRY TOMATOES.
1 AVOCADO.
½ diced YELLOW BELL PEPPER.
3-5 chopped GREEN ONIONS.
¼ cup chopped, pickled JALEPENO.
½ cup chopped CILANTRO.
1 LEMON…juice and zest (or sub a lime).
2 Tbsp OLIVE OIL.
SALT and PEPPER to taste.
How to make a Southwest Quinoa Salad
Cook up the quinoa just like rice: 1 part quinoa to 2 parts water, bring to a boil, reduce heat, cover and simmer for 15 minutes or until the water is absorbed. Fluff the quinoa and then set aside uncovered to cool..
while the quinoa cools, prepare the veggies:
-Dice ½ a yellow bell pepper -or any color pepperbut if you’re like me and you’re making a corn-free southwest quinoa salad, then using a yellow pepper will make your quinoa salad more lovely to look at..
-Slice some cherry tomatoes. Cherry tomatoes have a great flavor, and the hardiness of the tiny tomato makes it the perfect choice for a salad..
-Remove and mince the zest from 1 small lemon, and then slice the lemon in half..
-Chop up some green onions, and cilantro..
-If you like a little heat, chop up some pickled jalapeno, too, and reserve a Tbsp of the jalapeno pickling juice for added kick and flavor..
When the quinoa cools, add 2 cups of the cooked quinoa to a large mixing bowl..
Rinse and drain the black beans and add them to the bowl..
Add the yellow pepper, jalapeno pepper, onion, cilantro, lemon zest, olive oil, juice from half the lemon, and salt and pepper..
Mix ingredients thoroughly..
Add tomato..
Slice avocado and add to salad..
Take the remaining lemon half and squeeze its juice over the cut avocado, this will preserve the vibrancy of the avocado..
Gently mix the salad and serve..
It tastes great on it’s own, as a healthy side dish, or serve over a bed of fresh greens for a super salad topping..
Give healthy southwest quinoa salad recipe a try and let me know what you think, and bon appétit!
And for more great quinoa recipes, check out my Quinoa Recipe Playlist: https://www.youtube.com/playlist?list=PLWQmw8wY3TOfFpxljYipDgoLyaxfMe4pX.
“Your Call” by Kevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link:
http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1500010

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One Pan Mexican Quinoa | Healthy Meal Prep What’s For Din’? Courtney Budzyn Recipe 61

Show Description

One Pan Mexican Quinoa – Healthy Meal Prep.
Perfect for healthy meal prepping, this one pan vegetarian Mexican quinoa is delicious and comes together in 30 minutes! Keep it vegetarian or add chicken. Both ways taste amazing. The quinoa cooks right along with the rest of the ingredients so no need to cook it separately!
Thank you so much for watching!
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| Ingredients |.
2 Tablespoons Olive Oil.
4 Cloves Garlic, Minced.
1 Onion, Diced.
1 Jalapeno, Seeded and Minced.
1 Cup Quinoa, Rinsed.
1 Cup Vegetable Broth.
1 (15 Ounce) Can Black Beans, Drained and Rinsed.
1 (14. Ounce) Can Fire Roasted Diced Tomatoes.
1 Cup Frozen Corn.
Juice of 1 Lime.
2 Teaspoons Chili Powder.
½ Teaspoon Cumin.
½ Teaspoon Cayenne Pepper.
Salt and Pepper to Taste.
Cubed Avocado and Parsley for serving.
| Instructions |.
Heat olive oil in large skillet over medium high heat. Add onion, garlic, and jalapeno and cook until softened. About 2 minutes..
Add black beans, tomatoes, corn, quinoa, vegetable broth, chili powder, cayenne, cumin, and lime juice. Season to taste with salt and pepper and stir..
Bring to a simmer and reduce heat to medium low. Simmer for 20 minutes with the lid on stirring occasionally..
Serve with diced avocado and fresh parsley..
Enjoy!

Read: 7 Slideboard Exercises for Lateral Movement and Sports Performance

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Mexican Quinoa Salad

Show Description

This Mexican Quinoa Salad is simple and scrumptious. With all the classic Mexican flavors like cilantro, lime and hot pepper, this salad will be sure to please a crowd and can be whipped up in less than 15 minutes!
Like this video? Thumbs up and SUBSCRIBE for even more simple, healthy recipes!
Connect with me elsewhere!
WEBSITE: http://www.simplyquinoa.com.
TWITTER: http://www.twitter.com/simplyquinoa.
FACEBOOK: http://www.facebook.com/simplyquinoa.
PINTEREST: http://www.pinterest.com/simplyquinoa.
INSTAGRAM: http://www.instagram.com/simplyquinoa

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Mexican Quinoa Salad

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The most delicious Mexican Quinoa Salad of all times. Healthy avocado, protein-rich black beans, a boat load of cilantro and a little heat make this Mexican quinoa recipe more than complete..
1 cup quinoa.
1-1.5 cups vegetable stock.
1/2 red onion.
1 cup cooked black beans.
2 tomatoes.
1 cob cooked corn.
2 small avocado (ripe but firm).
2 hands full cilantro leaves.
1-2 red chillies.
2 Limes.
Sea salt.
Pepper

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Ingredients. 1 teaspoon olive oil. 1/4 cup onion, diced. 2 cloves garlic, minced.

1 cup quinoa. 2 cups low-sodium vegetable broth. 1 teaspoon ground cumin.SERVING AND STORING VEGAN QUINOA SALAD.

1 1/2 cup dried quinoa. 1 cup fresh corn. 1 cup black beans, drained and rinsed. 1 red bell peppe.Southwest quinoa salad is loaded with beans, sweet potatoes, corn, quinoa, and a spicy kick!

This simple recipe is perfect for meal prepping and for easy vegan lunches. Vegan, gluten-free, soy-free, nut-free. *This recipe was originally posted on 2/4/16 but I.Quinoa is a great source of essential amino acids (the building blocks of protein), calcium, phosphorus, and iron. This salad is an excellent source of plant-based protein, it’s delicious, and versatile. Serve it as a side dish, add it to dressed greens, eat like a dip with tortilla chips, or heap it on top of a baked sweet potato.

1 cup quinoa.In a medium pot over medium heat, bring water, chicken broth and salt to a simmer. Pour in quinoa and whisk together. Bring quinoa to a simmer and then put a lid on the pot, reduce heat to low, and let simmer for 20 minutes. Turn heat off and let quinoa sit.

The perfect Southwest Quinoa Salad for any occasion – meal prep, lunch, dinner, cookout sides, you name it. Tossed in a cilantro chili lime dressing for a delicious flavor boost. This recipe is gluten-free, vegan and packed with goodness. Prep Time: 15 minutes.

Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened. Add the black beans, corn, tomatoes, quinoa, vegetable stock.For the salad: 2 teaspoons olive oil. 2 cloves garlic minced.

1 cup quinoa well rinsed and drained. 1 3/4 cups low sodium vegetable broth or water. 1 cup canned corn drained. 15 ounce can black beans rinsed and drained. 1 red bell pepper chopped.

4 green onions sliced. 2 tablespoons minced fresh.Rinse the quinoa thoroughly under cold water, and drain.

Melt butter in a large saucepan over medium heat, and cook and stir the quinoa until the water has evaporated and the quinoa.This easy vegan quinoa salad is mixed with asparagus, peas, and fresh basil then tossed in a lemony vinaigrette for a quick and simple springtime salad. Made in just 30 minutes.Southwest Quinoa Bean Salad is a healthy, vegetarian salad recipe that’s packed with flavour and nutrients! Its loaded with lettuce, quinoa, black beans, corn and tomatoes and drizzled with a delicious southwest dressing.

This spicy vegan southwest quinoa salad is literally ready in no time. It’s packed with a rainbow of veggies, extra protein from black beans, avocado, cilantro and lime! This recipe is easily my go-to for busy weeknights or for meal-prepping on Sunday nights with McCormick® ONE Skillet packet!

Southwestern Quinoa Salad Last Updated: July 3, 2020 This flavour-packed vegetarian Southwestern Quinoa Salad is loaded with black beans, veggies and feta cheese. Dressed with a zesty lime and lemon dressing this salad is perfect as a main for lunch or side for dinner!This southwest quinoa salad is made with a fresh vegetable mixture, homemade salad dressing and quinoa. Quinoa is a gluten-free grain that is mild in flavor, has a light crunch and is packed with protein. I love that this quinoa salad recipe can be made ahead of time.

This Southwestern Quinoa Salad Recipe is a vegan quinoa salad that even omnivores will love! It is colorful, packed with nutrition and so good. It is kind of crazy to me that something like weather can rock your world so much.

List of related literature:

WHY THIS RECIPE WORKS: Quinoa makes a stellar side dish, but we wanted this grain to be at the center of a robust, flavorful vegetarian casserole with layers of flavor and a cheesy topping.
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes by America’s Test Kitchen America’s Test Kitchen, 2014
WHY THIS RECIPE WORKS: We wanted to feature the delicate texture and nutty flavor of quinoa in a fresh-tasting salad hearty enough for a main course.
from The Complete Vegetarian Cookbook: A Fresh Guide to Eating Well With 700 Foolproof Recipes by America’s Test Kitchen America’s Test Kitchen, 2015
4 When the quinoa is ready, add the sesame oil and scallion greens, fluff with a fork, and taste and adjust the seasoning.
from How to Cook Everything The Basics: All You Need to Make Great Food-With 1,000 Photos by Mark Bittman HMH Books, 2012
A little nutty and a little wheaty, quinoa can be served hot, but my favorite quinoa dish is this salad, in which the grain is tossed with dried fruits and nuts, finished with herbs and a ginger vinaigrette, and served over greens with tangy chilled yogurt.
from Around My French Table: More than 300 Recipes from My Home to Yours by Alan Richardson, Dorie Greenspan HMH Books, 2010
Place all of the ingredients (garbanzo beans, kale, parsley or cilantro, rolled oats, onion, lemon juice, garlic, coriander, cumin, and paprika) into a food processor, and process until the mixture is well blended and starts to stick together.
from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar by Cathy Fisher Green Bite Publishing, 2016
1 cup water Pinch of salt 2 Combine rinsed quinoa with water and salt, bring to boil, lower heat, cover, and simmer until grain is 1⁄4 cup red bell pepper, small cooked (about 15 minutes).
from Diabetes Meal Planning and Nutrition For Dummies by Toby Smithson, Alan L. Rubin Wiley, 2013
As an added bonus, quinoa is gluten-free, ideal for those with Celiac disease or other grain sensitivities.
from The Looneyspoons Collection by Janet Podleski, Greta Podleski Hay House, 2012
FLUFF the quinoa and add the beans, tomatoes, almonds, garlic, ½ cup of the Parmesan, and 3 tablespoons of the oil.
from Dinner Made Simple: 35 Everyday Ingredients, 350 Easy Recipes by The Editors of Real Simple TI Incorporated Books, 2016
You can find quinoa in most stores by the rice and other grains (or in the healthyfoods/organic section).
from The Glycemic Index Diet For Dummies by Meri Raffetto, RD, LDN John Wiley & Sons, 2010
But in the Quinoa Veggie Pilaf, the nuttiness of the quinoa enhances the earthy flavors of the vegetables.
from The Lose Your Belly Diet: Change Your Gut, Change Your Life by Travis Stork, M.D. Bird Street Books, 2016

Kenneth Lee

An elite martial artist and passionate pharmacist, dedicated to the synthesis of new medications for different human ailments.

Yogurt Diet and Health Advantages

124 comments

Dukazahn 2020-10-30 - 03:19

when i heard that you are using canned food.. i am out of here.. this is not fresh salad.. another lazy american way of super market packed with chemicals food… yuk.. and the man why are you patronising? she is not mute.. you are annoying..

Aranadar 2020-10-30 - 12:46

I know I’m supposed to love quinoa but I don’t. Couscous! Really liked the recipe and the team work. Excellent

Bratius 2020-10-31 - 08:15

You gained one subbie. Looks delicious. I haven’t tried adding black beans and avocado to my quinoa. Definitely trying this after watching

Beazegda 2020-11-01 - 19:41

Anyone know tasty quinoa meals without beans? I already eat plenty of beans thought the day, so I don’t really want another meal with beans

Truthseeker 2020-11-02 - 02:01

It looks good but i believe the cumin is going to over power in flavor.

Kulargas 2020-11-02 - 19:46

Wow I’m slow lol the tomatoes is a good idea how to cut,I better step up my game ��, thank you.

Grozuru 2020-11-02 - 23:06

i was just putting my grocery list together, but stores in the Netherlands dont sell canned fire roasted tomatoes:( will regular canned diced tomato taste good also?

Kathris 2020-11-04 - 10:29

Glad to see you back bro! I have never had quinoa to my knowledge. Once we get past easter and it warms up a bit I’ll have to try this. Looks great.

Darkbringer 2020-11-05 - 08:50

I keep seeing all these quinoa recipes that are like Mediterranean and requires mango, or soy, or honey, and they look great and all, but my Mexican senses were not feeling it.

SO glad I found this. Don’t know why I didnt think of this myself! Thank you!!!

Cerewield 2020-11-06 - 06:30

This was so good I’m making again as it lasted 2 days only!! Good one!!

Fearlessfont 2020-11-06 - 21:27

This is a great recipe. Try it any time of year. Go as nuts with the veggies as you like. It’s simple and keeps for several days in the fridge. Great for lunches to take to work….Thanks for posting

Ianbandis 2020-11-07 - 03:52

Lmfaoooo that whole take on soul-less avocados and possibly going to hell ��

Karn 2020-11-08 - 09:10

I have a guest coming for dinner tonight and this is exactly what I’m making, with roast chicken on the side…lol of course….so thank you gorgeous.

Adrielak 2020-11-09 - 00:16

Quinoa is already rinsed. And 1.5 cups water to 1 cup white quinoa is much better.

Cogar 2020-11-09 - 05:13

Nice healthy recipe, I wouldn’t eat a week old quinoa from the fridge if it only takes 12. mins to cook fresh thou and eating raw salt is very bad for you always add it to the cooking instead, and if you must add it then use pink or black salt. ��

Malanris 2020-11-10 - 04:39

Love it… I’ve been wanting to meal prep a good quinoa recipe

Dorirad 2020-11-11 - 04:35

Love that you talk through your recipes! Can’t wait to make this for lunch this week!

Yggnara 2020-11-11 - 14:57

You think this would be good with other grains such as spelt or farro?

Tygranin 2020-11-12 - 19:39

I say we leave the chickens alone for this one. Keep it vegan ��

Coillador 2020-11-13 - 10:49

Gotta love having soul in the kitchen helping do the cooking. Thanks for the fun video and recipe Chef Buck!

Delathris 2020-11-13 - 18:34

Good video but careful with the spring onions! You cut too much off.

Umrin 2020-11-14 - 02:03

Super-duper great recipe! Thanks for sharing:) happy Easter to you & CG

Gardam 2020-11-15 - 16:11

Oohh no, did you just waste all that scallians? Great recipe tho

Landathis 2020-11-15 - 20:02

The addition of lime gives it a nice flavor. I adjusted the recipe a little to my taste but the reciper is awesome!! Thank you so much!!

Margas 2020-11-16 - 14:18

Made this 3 days ago in the morning, it was amazing!!! Have made this 4 times since.. Thanks for the great recipe!!

Bonadar 2020-11-16 - 21:13

Been making this every weekend, and I made it today to take to dinner. It’s a real hit, even with the non vegan family members!!! Thank you ��

Kelabar 2020-11-18 - 10:48

The acid in your stomach will also release the enzymes in the garlic!..always makes stuns me when people make shit up to sound good

Ianlanim 2020-11-18 - 23:48

Always put my cilantro and parsley in water and Covered with plastic bag and in fridge now learned about the scallions good tips….Thank You. Going to make the salad.

Tuzahn 2020-11-19 - 04:22

my texas girl,quinoa it not mexican at all, I love your cook, but really you need to find out what it means a really mexican food.sorry you are totally lost as many of your texas people.I will show you how to cook a mexican meale because I am proudly MEXICAN

Meztirg 2020-11-20 - 00:23

I tried it and loved it. Just wanted to let you know all your recipes, that I’ve tried have been so good. The flavors you create are amazing!

Zumi 2020-11-21 - 00:08

Just tried this up tonight and I made extras for tomorrows lunch but my family ate it all!!! Thank you so much it was absolutely delicious!

Adoragrinn 2020-11-21 - 23:55

Thank you very very much for this sooo delicious recipe. God. bless your family!

Vular 2020-11-22 - 14:58

I know what I’m making for dinner tonight! My daughter is off today so she will be happy, for the guys I will just cook some chicken in the oven to go with it!

Nuadara 2020-11-23 - 01:10

thanks for the recipe, was looking for something else to do with my quinoa instead of the one salad i usually make ��

Makus 2020-11-24 - 08:15

Loved that you actually spoke about the goodness of the ingredients. Loved it. Making it for my family tomorrow:)

Dugrel 2020-11-25 - 02:06

Hey Courtney. Loving the channel. Just wanted to say that I think it would really help your channel growth if you maybe did a photo shoot and then added your picture to your thumbnails.

I don’t want to sound shallow but you’re a very pretty lady and there’s no point in hiding that fact. Your videos have excellent production values and I think getting to see the chef on the thumbnail will help with personifying your brand.

Anywho, it’s just a suggestion. From one small youtuber to another, keep doing what you’re doing and best of luck!

Thonn 2020-11-25 - 20:40

So wasteful.. You threw away half of the best part of the green onion.

Whitebrew 2020-11-26 - 14:28

I’m so glad you added the two whole limes in there because I HATE seeing people add little splashes of lime that disappear once everything is mixed. We Mexicana use a lot of citrus in our recipes, and points for not deveining or deseeding the chile �� I’m going to make this right now!

Spellshaper 2020-11-26 - 19:44

I just made this with a little touch of my own and let me tell you it’s amazing!! Wow I have another way to make my quinoa now so yummy! And yes the avocado on top goes perfect with it! ��

Magar 2020-11-27 - 10:05

Am i the only one who has been bowled over by this lady’s beauty? Are you still available Elizabeth?:D

Sinfang 2020-11-27 - 17:49

You sound like such a sweet couple. I loved the salad I’m definitely trying this out!

Sagar 2020-11-28 - 20:46

i normally let my quinoa cool down before putting everything together since its easier to mix and don’t end up with slimy greens.

Dawnhammer 2020-11-29 - 21:30

I found that one can of black beans is just the right amount. Very good salad.

Felhalace 2020-11-30 - 19:22

I’m making this for an Easter side salad. Even tho it’s a meal in itself.Looks awesome!

Aurira 2020-12-01 - 05:29

I like that your cooking video because it’s not rushed, it’s more enjoyable, in my opinion! I actually want to learn through these style of cooking videos instead of the quick not factual, too short videos if i have to choose. ☺️

Garad 2020-12-02 - 07:30

Thank you. Thank you. You are a Goddess. It sssooo gggoooooodddd.

Brashicage 2020-12-02 - 19:43

You had 666 likes on this vidio, so i had to hit like because all your recipes are 99.9 to me, love your vids, ty keep it up ��

Rexhammer 2020-12-03 - 16:35

Hi, Courtney this looks fantastic. I appreciate the effort you put into making this video for us, thanks! Will def be giving it a test run tonight for dinner w/my husband and daughter. You have such a vibrant, fun personality. Looking forward to seeing more of your content! XOXO from New Orleans

Kagajind 2020-12-03 - 22:34

Buy avocados when they are green and let them ripen at home.

Mashakar 2020-12-04 - 17:23

Nice solution to the corn issue, use yellow pepper. Nice Hat!..man with character!!!

Yozshuzshura 2020-12-05 - 05:46

Love this recipe! Thank you! It’s simple and Has a lot of great flavors!

Tokinos 2020-12-06 - 04:13

Thanks, Chef Buck! I made this today. As you say, easy, peasy, lemon-squeezy. Except for the cleanup. Never liked that part…..

Mador 2020-12-07 - 06:10

She looks like the girl from suits who Harvey spectre used to date

Kalhala 2020-12-07 - 20:57

Looks like an amazing recipe! Thank you Elizabeth. It is so easy to follow you go through the steps slowly. Can’t wait to try it!

Keledi 2020-12-08 - 00:43

Had my iPad volume up full and couldn’t hear a word. I’m no good at lip reading! Looked good though.

Kulawield 2020-12-08 - 18:58

I just learned from you how to keep the scallion onion fresh! ��

Buhuginn 2020-12-09 - 06:25

I tried it last night, n it was sooo good! I ended up having to add more both to cook the quinoa thoroughly, but it still turned out amazing. Can’t wait to try ur other recipes! Thanks for sharing!! ��

Agazel 2020-12-10 - 06:16

Found your channel by chance, I’ve been following Tucker for a while now. Little did I know that Linda has her own cooking channel!

Malanara 2020-12-10 - 19:38

Looking very good Chef Buck.
I love the addition of the pickled jalapeno in there.

Midal 2020-12-12 - 00:34

You are so smart about green onions & cilantro put in the cup of water ‼️

Zulkikora 2020-12-12 - 17:43

Hello, I’m glad to be here, congratulations for your video. I have already subscribed to your channel and i would be grateful if you do the same. I have a cooking channel and I need support as all youtubers…have a nice day. ��

Fenrisida 2020-12-13 - 04:51

You make the best quinoa salads! I made that beet root salad and it was soooooo good.

Laighma 2020-12-14 - 01:42

Why make this video if you’re afraid to speak loud enough so people can hear. either make the video and dont be afraid, or dont make the video!

Tutilar 2020-12-15 - 02:07

YUM! I bet that is so good that they changed the expression “when life gives you lemons, make lemonade” to “when life gives you lemons, make Chef Buck’s Southwest Quinoa Salad!”. P.S. I call that thing on the avocado an avocado nipple lol. Thanks Chef Buck!

Shalilas 2020-12-16 - 04:47

I was so happy to finally see another upload from you! I misses your videos! This salad looks delicious, definitely going to try it and have myself a print party ��

Swordcliff 2020-12-16 - 07:45

Your videos are great. I love quinoa salads. Thanks for sharing. I recently started a channel cooking with vegetables. I would love for you to check it out. I look forward to seeing more of your videos!!!

Dagdariel 2020-12-17 - 12:56

Love it… I’ve been wanting to meal prep a good quinoa recipe

Kelar 2020-12-18 - 03:32

This recipe was amazing. I added cucumbers to it too and it was AMAZING! Thanks for posting

Garad 2020-12-18 - 17:13

Correction the green part of the eskellion,is the more flavorful part.

Tebar 2020-12-19 - 18:25

Why do you cut the best part of the onion off and throw it away?

Adorarana 2020-12-20 - 05:48

I suggest letting the onions cook with the lime before you add the rest. Like ceviche.

Whispersmasher 2020-12-20 - 18:24

Can’t wait to make this! It sounds delicious and it is so pretty too. One thing that kind of turned my stomach though was eating out of the bowl with your fork ( you double dipped) and then you leaned over the bowl when you tasted it so any droppings would go back in the bowl. Not a very good idea to teach others to do that ��

Fenrisar 2020-12-21 - 13:12

Thanks for this! Just made it and it was great! I halved the quantities (was still heaps) but forgot to halve the spices �� Was still good, but a little salty. I didn’t have any yellow capsicum, so added some corn and some avocado, served on greens, yum!

Marilar 2020-12-22 - 18:11

its first timw for me on your channel was really helpful n mighty good thank yoh for sharing Ms. Elizabeth

Drelalar 2020-12-22 - 19:25

I came across your recipe by happenstance and thought I would try it out. I made it Sunday evening and had the leftovers for brunch the next day. It is amazing! It is Thursday evening and I just finished making two more batches of it; one for dinner for us and the other so my daughter can take to her potluck lunch tomorrow at school. This is the perfect whole food plant based/vegan meal! Thank you so much for sharing!

Buzarne 2020-12-23 - 06:58

Your so crazy Chef Buck Ha Ha Ha We love your attitude and our video’s, We need more Diabetic meals. Help us out.

Fekora 2020-12-23 - 18:42

I love this recipe and the good tips you gave us throughout the recipe. You should be on the Food Network.

Flamesinger 2020-12-25 - 07:16

Don’t listen to haters, Just do your thing.Thanks for a great recipe.

Gorn 2020-12-26 - 07:53

How can the black beans be cooked in 20minutes? It takes me an hour in boiling pot before the beans soften

Dafyn 2020-12-26 - 22:41

You can actually regrow green onions. Keep the bottoms and put them in some shallow water. They grow quite quickly too!

Agamagamand 2020-12-27 - 20:00

hello guys,,,check this out too. https://www.youtube.com/watch?v=aWFAFP5HB5k

Manalace 2020-12-27 - 23:38

Just now made it, used purple onion instead and it’s even more lovely, great recipe, thank you ��✨

Dagdadred 2020-12-28 - 05:33

It would become black bean and quinoa guacamole, which actually sounds good, so mix as much as you’d like?:D. I’ll be trying this soon.

Adriendis 2020-12-29 - 18:47

Wow I just made it and it’s so Good �� and so simple to make

Kara 2020-12-30 - 00:40

Am impressed! Will definitely do this dish with grilled prawn or chicken breast! Yummy n healthy

Zular 2020-12-30 - 14:14

Thank you so much for the recipe! I added chicken like you suggested and it was so good I have never made quinoa before and I have always been anxious about making it cause I didn’t want to mess it up lol but when I followed this recipe it was so easy to make! thank you again it was amazing I will definitely be looking at your channel for more recipes ❤️

Mugore 2021-01-01 - 01:58

There are more calories in the olive oil alone than there are in everything else that you used for the recipe! It’s just fat and calories, absolutely zero nutrients ��

Brale 2021-01-01 - 04:43

My My My!
I love this salad and so does my husband.
Thank you so much for sharing.
I’m focused on eating healthier; this is definitely a winner.
THANKS AGAIN ��

Adonn 2021-01-02 - 01:13

Cocktail tomatoes are good also and if you don’t want avocados to brown pouring lime prevents that, I just tried that this week:-)

Tholore 2021-01-02 - 03:21

This was absolutely delicious and quick too! I’m even thinking of adding some diced mango for an added surprise of flavor!

Whiteweaver 2021-01-03 - 22:01

If you keep the roots of the onions and put them in water they will continue to grow in you have another batch!!

Kigataxe 2021-01-04 - 12:02

Hi guys!! Thank u so much for sharing this recipe I really appreciate it!! I was trying. To think of what to make for lunch for work and I had quinoa so thank u so much it turned out DELICIOUS I love the dressing!! The lime really gave it a kick! Thank u again!!

Akimuro 2021-01-04 - 21:40

The salad looks so lovely and delicious added with your zest!!! Had a smile on my face watching you ��

Keraginn 2021-01-06 - 02:59

I mean…you just cut off and tossed out the best part of the onions ��

Adoranin 2021-01-06 - 16:44

Thank you Chef, sending kisses your way, half of em are for the camera girl of course ��

Agamanis 2021-01-07 - 13:25

When do you start the timer…before the boiler after turning down to medium

Keginn 2021-01-08 - 02:18

Just made this meal cant stop eating. One of the best recipe I’ve found I always look for new recipes and this is one of the best easiest yummiest. Wow thank you thank you��

Coidor 2021-01-08 - 12:23

The close-up of the dish (in the beginning) is colorful & refreshing. How gorgeous! Just unable not to subscribe your channel.
��

Ferana 2021-01-09 - 07:16

Omg I was watching this and I realized you are Tucker’s Linda ��

Agamanin 2021-01-10 - 05:36

Wow you’re so pretty!!! haha ^_^ ♥ the first thought that came when i started watching the episode! ♥

Malakus 2021-01-10 - 21:57

I’m making this for my children’s school staff as we are having a free lunch for staff day! Many of the teachers are vegans so I know they’ll love this hopefully as much as I do!

Maumuro 2021-01-11 - 03:34

You accent makes my heart smile. Let alone the food, that makes my stomach dance to tunes i dint know existed 😉

Lathis 2021-01-11 - 23:49

hey there, I made a big batch of this recipe in this sunday and I was wondering, will it remain good and fresh for at least a week? I started college last week and I’m intending to make a batch of this every sundays and bring it for lunch over the following week since it’s healthy, tasty and easy to make. I left out the avocados because I know these tend to go brown really fast.

Managas 2021-01-13 - 00:45

I had to quit watching when you added the olive oil, oil is not healthy……period!

Zulkilabar 2021-01-14 - 06:07

You guys made this look and sound so delicious and my parents love quinoa so we made it tonight. It’s my new favorite dish. I love it and my parents loved it. Thanks for your video. It is going to be a regular at our house now.

Zulkilrajas 2021-01-14 - 17:17

Quinoa is cooking, ingredients are all ready and i’m about to put it all together and ENJOY…Looks Great..!!!

Mnelar 2021-01-15 - 12:53

Everyone isn’t a public speaker. You two make a good team! I appreciated hearing the ingredients twice. Thank You.

Beazenaya 2021-01-15 - 20:01

I need a starting point that’s why I’m asking for measurements

Mufym 2021-01-16 - 06:50

adding corn you are crazy thats shit ain’t even food, cancer causing corn…

Telrajas 2021-01-17 - 12:43

Great recipe delicious! But please don’t re-heat in a microwave, since it destroys 100% of the nutrients in our food (I did a report on this in college I had to research 5 different sources it’s completely true):( Just re-heat the old fashioned way on the stove top in a covered pan:) Thanks for the yummy recipe!

Anallador 2021-01-18 - 01:41

WITH ALLL UR CHARADE _ HAVE A FILIPINA MAID AND EAT DELICIOUS!!! YOU FOOD IS BLAND!!!

Mashakar 2021-01-18 - 12:08

Great thanks. Be careful you might be accused of “mansplaining” lol.

Malaghma 2021-01-19 - 10:25

Chef Buck, I like all your healthy recipes………..but could you show us what to do with some short ribs?? Please? Just for old times’ sake?

Mnenaya 2021-01-20 - 11:54

Corn sucks? Sir, I am unsubscribing after that horrific lie.

j/k, but really? corn sucks? what?

JoJolar 2021-01-21 - 12:06

not your average recipe video. I actually learned something new about each ingredient. thanks for the substance!

Tegda 2021-01-21 - 12:32

How much of each item do you put in the salad? What kind and how much seasoning do you put in the salad??

Kam 2021-01-22 - 09:31

Learned something new, only thing I did different was add sazon seasoning to the quinoa and put a little bit in the bowl. I also added corn and tomatoes. Taste GREAT, I know its gonna taste better tomorrow and when its it’s cold.

JoJorn 2021-01-23 - 04:01

Quinoa comes from Perú not Mexican you can infuse! But, not saying that it’s Mexican

Dagdalhala 2021-01-24 - 04:49

Great healthy dish. Good solid production, clean and clear and enjoyable to watch. Thank you for your channel, Elizabeth!

Ninis 2021-01-24 - 23:20

I made this following every step and it’s amazing, thank you for the recipe ❤️

Conjuron 2021-01-25 - 12:44

Anyway, really nice como, high-protein salad. The cilantro is important. Good dressings. No junky dressings, thank you. I’d like to try it with the beans as a paste my favorite way of eating beans. Bon appetit, everybody! Thanks for the recipe, Chef!

Dagelv 2021-01-26 - 08:11

Thanks pointing out about the soul of the avocado �� very important!��

Ishnrdin 2021-01-26 - 16:30

Waaawooo it’s so easy & looks delicious also,, I’m gonna give it a try ��

Doukasa 2021-01-27 - 19:18

just made this while watching your video it tastes amazing thank you so much for the step by step instructions

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