Mexican Quinoa Salad

Favourites, Gluten-Free, Salads, Side dishes, Vegan


Mexican Quinoa Salad
We returned from our trip a few days ago and I spent the weekend easing back into the routine. Grocery shopping, yogurt-making, unpacking… pretty much in that order. You know, priorities.
On Sunday, we went for a long bike ride to Parc Jean Drapeau on Sainte-Hélène and Notre-Dame islands. There is a world festival going on and we enjoyed some Mexican food while listening to Cuban music. I was excited to see that Trinidad & Tobago will be one of the featured countries this coming Saturday July 13. I’m sure they will be serving (unhealthy, but) delicious doubles. You should go!


Mexican Quinoa Salad

  • 1 1/2 cups water
  • 1 cup dry quinoa
  • 1/2 cup raw pumpkin seeds
  • 1 cup cilantro leaves
  • 2 cloves garlic
  • 1/2 jalapeño pepper (or more, to taste)
  • 1/2 tsp salt
  • 1 tsp ground cumin
  • 2 tbsp olive oil
  • Juice of one lime
  • 1 red bell pepper, chopped
  • 2 green onions, chopped
In a medium-sized pot, bring water to boil. Add quinoa, reduce heat and cover. Simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.


Meanwhile, heat a skillet over medium heat until warm. Add the pumpkin seeds and toast, stirring constantly for 3-4 minutes until they start to pop and are a bit darker in colour.

Put them in a food processor, saving 2 tbsp for serving, along with cilantro, garlic, jalapeño, salt and cumin.


Process until all ingredients are minced. Add oil and lime juice and process until smooth.

Stir the cilantro mixture, chopped pepper and green onion into the cooked quinoa. Stir well to combine.

Serve immediately, topped with the saved pumpkin seeds and additional lime juice, to taste.

Mexican Quinoa Salad


Serves 4-6. Recipe adapted from Robin Asbell’s New Whole Grain Cookbook. 

One thought

  1. A wholesome salad! That cilantro pumpkin seed paste sounds really intriguing!