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I love summer for the 3 Bs: Beach, bike riding, and BBQs! Recently, I was invited to a friend’s house for a BBQ. Frisbee, beach, food. Time to boogie, right? Well.. The catch is that she’s a diabetic. What is about Mexicans and diabetes? My mom has diabetes. My dad has diabetes. Almost all my uncles and aunts have diabetes. It’s a curse! If you’re not a diabetic, or don’t know anyone who is, you don’t really think of their diet restrictions. Fruit is NOT the answer. So, what do you take to a diabetic’s BBQ party? Insulin chaser? No, Quinoa! I added some Mexican flavors and made this yummy, healthy Mexican Lemon Quinoa Salad.
This Mexican Lemon Quinoa Salad is so delicious, light, and full of flavor. Quinoa is a great little grain and full of protein. Low in fat, low in calories. It has a low glycemic index and doesn’t spike your blood sugar That’s why it’s a good diabetic food. Have you made it? If you can make rice, you can make quinoa. You can make it with just water, but the Knorr chicken bouillon gives it that mmm quality that we want from our food. You can find them in the Mexican aisle at Walmart. I usually make a big batch and leave it in the fridge for easy, quick lunches.
This Mexican Lemon Quinoa Salad is great for summer BBQs because there’s no mayo. Translation: You don’t have to carry ice packs with this salad. Whoot! I have been hauling around an insulated bag to every BBQ, every bonfire, every concert in the park. Ugh! For a complete meatless meal, add pinto beans or garbanzo beans. Q stands for “quinoa” and “que rico.” Happy Summer!
Join me at Walmart on July 9, 2016 from 11am-4pm
For a day of flavorful new recipes as we celebrate the flavors that unite us.
Everyone in Southern California, El Paso, Houston, Phoenix, Dallas, Chicago is invited.
Hungry for More?
Mexican Lemon Quinoa Salad
- 1 cup quinoa
- 2 cups water
- Knorr chicken bouillon
- 1 carrot finely diced
- 2 green onions finely chopped
- 1 avocado diced
- 1/2 cup cilantro chopped
- 1/2 jalapeno finely diced
- 1 lemon juiced
- 1 tablespoon olive oil
- 1 to mato diced
- salt and pepper
- pinch of dried oregano
- 1 tablespoon ground cumin
- 1 can pinto beans drained (optional)
- In a large stock pot, add quinoa, water, and Knorr chicken bouillon.
- Simmer for 10 minutes.
- Turn off heat and place a lid on the pot.
- Let sit for 15 minutes.
- In the meantime, prepare all the rest of the ingredients.
- In a big bowl, add all the ingredients and mix well.
- Serve warm or cool. Enjoy.