This hybrid salad is a unique combination that’s hard to resist! Don’t even try! Although Mexicali is a border city in Northern Baja, Mexico, like much of nearby Southern California, it’s a mix of Californian and Mexican foods. It’s a melting pot between Mexican and Californian Cuisine. This quinoa is a good example of this combination. Ancient Inca’s from what is now Mexico and Central America, were eating quinoa 5,000 years ago. It’s only become popular in California with the now widely held desire to eat whole foods, Clean eating (fewer preservative and chemicals) and Vegetarian and Vegan foods with plant-based proteins. And Quinoa has a lot; 8 grams per cup!

And even though Nacho Doritos® are an American invention, the copycat spice mix used in this recipe is designed to appeal to both Mexican and American taste buds! Without any chemicals or preservatives, makes it especially perfect for Californians. Make this spice mix used in this recipe. Another great aspect is the versatility of this recipe! It works as a side dish, a main dish for Vegans and Vegetarians, can be added to chopped lettuce (or used alone) for a salad, and it’s great on a wrap smeared with hummus and baby spinach leaves!

Mexicali Quinoa – Fantastic tasting & super healthy! - For a side dish, salad, or wraps!

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Try this Nacho Doritos® spice mix!

Author: Linda Davis

Recipe type: side dish, meatless meal

Cuisine: Mexicali

Serves:: 4-8 Makes: 4¾ Cup

Ingredients:

• 1 C Rainbow Quinoa, or any color (will make 4 cups)If pre-cooked, start at step 9
• 1½ C Water
• ½ C Red bell pepper, chopped
• ¼ C Green onions, trimmed and sliced
• 2-4 Fresh limes, juiced, to taste
• 1 T Nacho Spice Mix

Directions:

1. To cook quinoa:
2. In an instant pot, combine quinoa and water.
3. Close and lock lid on Instant Pot or electric pressure cooker.
4. Press pressure cook or manual button, and set for 1 minute.
5. When Instant Pot has warmed (about 10-15 minutes), cooked for 1 minute, then when beep sounds, press cancel (turn off). (do not allow further cooking on warm)
6. With lid remaining sealed, allow 10 minutes for pressure to release naturally.
7. Remove lid and remove cooked quinoa.
8. Use immediately, or allow to cool, store refrigerated and tightly covered, for up to 1 week.
9. To make salad:
10. While still warm, add bell pepper, green onions, lime juice and nacho spice mix.
11. Toss gently.
12. Serve warm or cooled.
13. Refrigerate for up to a week, tightly covered. (may need to add more spice and lime juice)

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